Pasta with Oven-roasted Vegetables and Avocado

Pasta with Oven-roasted Vegetables and Avocado Recipe from China

Region / culture: China | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

This Pasta with Oven-roasted Vegetables and Avocado recipe is a delicious and nutritious dish that is perfect for a family dinner or a gathering with friends. The combination of roasted vegetables, chicken, avocado, and pasta creates a flavorful and satisfying meal that is sure to please everyone at the table.

History

This recipe is a modern twist on traditional pasta dishes, incorporating oven-roasted vegetables and creamy avocado for added flavor and texture. The use of balsamic vinegar and fresh basil adds a touch of sophistication to the dish, making it a standout option for any occasion.

Ingredients

3 medium zucchini, cut in half lengthwise and sliced
1 medium red onion, sliced into crescents
1 leek (white part only), thinly sliced, rings separated
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
3 tbsp balsamic vinegar, divided
1 tbsp olive oil
5 medium cloves garlic, finely chopped
1 tsp salt
1 tsp ground black pepper
8 oz (227 g) uncooked penne pasta, cooked according to package directions
0.5 lb (227 g) boneless, skinless chicken, cooked and cut into cubes
0.5 cup salt-reduced, fat-free chicken broth
1 tbsp chopped fresh basil leaves
1 ripe large genuine california avocado, seeded, peeled and cut into 16 slices
garnish: fresh basil leaves

How to prepare

In a large roasting pan (bottom of broiler pan works well) sprayed with non-stick cooking spray, combine all vegetables.
In a small bowl, blend 2 tbsp of balsamic vinegar, oil, garlic, salt, and pepper.
Pour the mixture over the vegetables and toss to coat.
Roast in a pre-heated oven at 375°F (191°C) for 45 minutes, stirring twice.
Remove the vegetables from the oven and pour on the remaining 1 tbsp of balsamic vinegar.
In a large bowl, toss together the cooked pasta, roasted vegetables, chicken, chicken broth, and basil.
Portion the mixture into 8 low-sided pasta bowls.
Place two slices of avocado and a fresh basil leaf on top of each pasta bowl.
Serve.

Variations

For a vegan version of this dish, omit the chicken and use vegetable broth instead of chicken broth.
Add roasted cherry tomatoes or mushrooms for extra flavor and texture.
Substitute whole wheat pasta for a healthier option.
Top with grated Parmesan cheese or a sprinkle of red pepper flakes for added kick.

Cooking Tips & Tricks

Make sure to evenly coat the vegetables with the balsamic vinegar mixture before roasting to ensure they are well seasoned.

- Stir the vegetables occasionally while roasting to prevent them from sticking to the pan and to ensure even cooking.

- Be sure to cook the pasta according to package directions to achieve the perfect al dente texture.

- For a vegetarian version of this dish, simply omit the chicken and use vegetable broth instead of chicken broth.

Serving Suggestions

This dish can be served as a main course for lunch or dinner, accompanied by a side salad or crusty bread. It can also be served as a side dish alongside grilled chicken or fish for a complete meal.

Cooking Techniques

Roasting the vegetables in the oven helps to caramelize their natural sugars and enhance their flavor. This method of cooking also helps to retain the vegetables' nutrients and create a deliciously tender texture.

Ingredient Substitutions

Feel free to customize this recipe to suit your taste preferences and dietary needs. You can substitute different vegetables, proteins, or pasta shapes to create a unique dish that suits your individual preferences.

Make Ahead Tips

You can prepare the roasted vegetables and cooked pasta ahead of time and store them in the refrigerator until ready to assemble the dish. Simply reheat the vegetables and pasta in the microwave or on the stovetop before combining with the chicken, broth, and basil.

Presentation Ideas

To make this dish look even more appetizing, garnish each serving with a sprig of fresh basil and a drizzle of balsamic glaze. The vibrant colors of the roasted vegetables and creamy avocado will create a visually appealing presentation that is sure to impress your guests.

Pairing Recommendations

This Pasta with Oven-roasted Vegetables and Avocado pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. The acidity of the wine will complement the flavors of the dish and enhance the overall dining experience.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions until heated through, or reheat in a skillet on the stovetop with a splash of chicken broth to prevent drying out.

Nutrition Information

Calories per serving

Each serving of this Pasta with Oven-roasted Vegetables and Avocado contains approximately 350 calories. This makes it a satisfying and balanced meal option for lunch or dinner.

Carbohydrates

Each serving of this Pasta with Oven-roasted Vegetables and Avocado contains approximately 45 grams of carbohydrates. Carbohydrates are an important source of energy for the body and can help fuel your daily activities.

Fats

Each serving of this dish contains approximately 10 grams of fat. The avocado provides healthy monounsaturated fats, which can help lower cholesterol levels and reduce the risk of heart disease.

Proteins

Each serving of this recipe contains approximately 15 grams of protein. Protein is essential for building and repairing tissues in the body, making it an important nutrient for overall health and well-being.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin K, potassium, and folate. These nutrients are important for supporting immune function, bone health, and overall vitality.

Alergens

This recipe contains gluten from the pasta and may contain allergens such as soy and tree nuts. Be sure to check ingredient labels and consult with guests about any food allergies before serving.

Summary

Overall, this Pasta with Oven-roasted Vegetables and Avocado recipe is a nutritious and well-rounded meal option that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a delicious way to enjoy a variety of flavors and textures in one dish.

Summary

This Pasta with Oven-roasted Vegetables and Avocado recipe is a delicious and nutritious meal option that is perfect for any occasion. With a balance of carbohydrates, fats, proteins, vitamins, and minerals, this dish is a satisfying and well-rounded option for lunch or dinner. Enjoy the flavors and textures of roasted vegetables, creamy avocado, and tender chicken in every bite.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Pasta with Oven-roasted Vegetables and Avocado. It was a warm summer day, and I was visiting my friend Maria's house for lunch. Maria was known for her delicious and inventive recipes, and I always looked forward to trying something new whenever I visited her.

On that particular day, as I sat in Maria's cozy kitchen, she brought out a steaming bowl of pasta that was topped with colorful roasted vegetables and creamy slices of avocado. The aroma that wafted from the bowl was heavenly, and I couldn't wait to dig in. Maria explained to me how she had come up with the recipe after being inspired by a dish she had tried at a trendy restaurant in the city.

As I took my first bite, I was blown away by the explosion of flavors in my mouth. The sweetness of the roasted vegetables paired perfectly with the creaminess of the avocado, and the pasta provided a comforting and filling base for the dish. I knew right then and there that I had to learn how to make this recipe for myself.

Maria graciously shared the recipe with me, and I immediately went home to try my hand at recreating the dish. I spent hours in my own kitchen, chopping, roasting, and boiling until finally, I sat down to enjoy my own version of Pasta with Oven-roasted Vegetables and Avocado. It was just as delicious as Maria's, and I felt a sense of accomplishment knowing that I had successfully recreated a dish that had inspired me so much.

From that day on, Pasta with Oven-roasted Vegetables and Avocado became a staple in my cooking repertoire. I would make it for family dinners, potlucks with friends, and even just for myself on lazy weeknights when I wanted something comforting and satisfying.

Over the years, I have tweaked and modified the recipe to suit my own tastes and preferences. Sometimes I add a sprinkle of Parmesan cheese on top, or a drizzle of balsamic glaze for an extra burst of flavor. Other times I switch out the vegetables depending on what's in season, adding asparagus in the spring or butternut squash in the fall.

One of the things I love most about this recipe is how versatile it is. You can easily customize it to suit your own preferences, adding in your favorite herbs, spices, or proteins to make it your own. It's a dish that never gets old, and I find myself continually coming back to it time and time again.

As I sit here now, reflecting on all the memories I have associated with this recipe, I can't help but feel grateful for the inspiration and joy it has brought into my life. It's amazing to think that a simple bowl of pasta with oven-roasted vegetables and avocado has the power to bring people together, to inspire creativity, and to create lasting memories.

I hope that whoever reads this story will be inspired to try their hand at making this recipe for themselves. I can assure you that it will be a rewarding and delicious experience, one that you will want to repeat again and again. Just like me, you may find that Pasta with Oven-roasted Vegetables and Avocado becomes a beloved staple in your own kitchen, bringing joy and comfort to all who gather around your table.