Roasted-Garlic Avocado Pasta

Recipe by TishT

Found this recipe in the newspaper recently and I think it's great!

Top Review by Paris D

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!

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Combine all vegetables in a large roasting pan sprayed with non-stick cooking spray.
  3. In a small bowl, blend 2 Tbs balsamic vinegar, oil, garlic, salt & pepper.
  4. Pour the blended ingredients over the vegetables and toss until covered well.
  5. Roast in oven for 45 minutes stirring twice.
  6. Cook pasta and put aside.
  7. Cook and cut chicken and put aside Remove vegetables from the oven and pour the remaining balsamic vinegar over the vegetables.
  8. In a large bowl, toss together cooked pasta, roasted vegetables, chicken, chicken broth. Portion into 8 pasta bowls.
  9. Put two slices avocado and a fresh basil leaf on each one.

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