Roasted Garlic Avocado Pasta
Yield 8 servings
3 med. zucchini, cut in
half lengthwise and sliced
In a large roasting
pan sprayed with non-stick cooking spray, combine all vegetables. In a small
bowl, blend 2 Tbsp. balsamic vinegar, oil, garlic, salt and pepper. Pour over
vegetables and toss to coat.
Remove vegetables from oven and pour on remaining Tbsp. of balsamic vinegar. In a large bowl, toss together cooked pasta, roasted vegetables, chicken, chicken broth and fresh basil (optional). Portion into 8 pasta bowls and place two slices avocado and a fresh basil leaf on each.
Nutrients per Serving: calories 200; protein 15g; carbohydrates 21g; total fat 6g; cholesterol 30mg; fiber 2g; sodium 300mg
Source: California Avocado Commission