Roasted Garlic Avocado Pasta

3 medium zucchini, cut in half lengthwise and sliced
1 leek (white part only) thinly sliced, separated
1 medium red bell pepper, cut into 1-inch slices
1 medium yellow bell pepper, cut into 1-inch slices
1 Chinese eggplant, cut in half lengthwise and sliced
3 tablespoons balsamic vinegar, divided
1 tablespoon olive oil
5 medium cloves garlic, finely chopped
1 teaspoon salt
pepper to taste
8 ounces penne pasta, cooked
1/2 cup salt-reduced, fat-free broth
fresh basil, optional
1 ripe avocado, seeded, peeled, and cut into 16 slices

In large roasting pan sprayed with nonstick cooking spray, combine zucchini, leek, peppers, and eggplant. In a small bowl, blend 2 tablespoons of balsamic vinegar, oil, garlic, salt, and pepper. Pour over vegetables and toss to coat. Roast in a preheated 375 degree oven for 45 minutes, stirring twice.

Remove vegetables from oven and pour on remaining tablespoon of balsamic vinegar. In a large bowl, toss together cooked pasta, roasted vegetables, chicken, broth, and fresh basil (optional). Portion into 8 pasta bowls. Place two slices of avocado and a fresh basil leaf on each.

Yield: 8 servings

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