Roasted-Garlic Avocado Pasta
"Found this recipe in the newspaper recently and I think it's great!"
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 3 medium zucchini, cut in half lengthwise and sliced
- 1 leek (white part only)
- 1 medium red bell pepper, cut into 1 inch pieces
- 1 medium yellow bell pepper, cut into 1 inch pieces
- 1 Chinese eggplant, cut in-half lengthwise and sliced
- 6 tablespoons balsamic vinegar, divided
- 2 tablespoons olive oil
- 10 garlic cloves, finely chopped
- 2 teaspoons salt and pepper
- 8 ounces penne pasta, cooked
- 1⁄2 lb boneless skinless chicken, cook and cut into cubes
- 1 cup reduced-sodium fat-free chicken broth
- 1 avocado, seeded, peeled and cut into 16 slices (ripe)
- fresh basil (optional)
directions
- Preheat oven to 375°F.
- Combine all vegetables in a large roasting pan sprayed with non-stick cooking spray.
- In a small bowl, blend 2 Tbs balsamic vinegar, oil, garlic, salt & pepper.
- Pour the blended ingredients over the vegetables and toss until covered well.
- Roast in oven for 45 minutes stirring twice.
- Cook pasta and put aside.
- Cook and cut chicken and put aside Remove vegetables from the oven and pour the remaining balsamic vinegar over the vegetables.
- In a large bowl, toss together cooked pasta, roasted vegetables, chicken, chicken broth. Portion into 8 pasta bowls.
- Put two slices avocado and a fresh basil leaf on each one.
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Reviews
-
We omitted the Chinese eggplant because neither of us likes eggplant. In its place, we added chopped carrots and chopped, seeded tomatoes (we scooped out the seeds and discarded them). This dish is incredibly good. The roasting process brings out the sweetness of the vegetables and the balsamic vinegar enhances it. The avocado is a fantastic addition at the end. Definitely don't leave it out!
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
