Serves 8

• 1 16oz box of penne 
• 2 heads broccoli, cut into 1-inch florets
• 2 bell peppers, cut into 1/2-inch chunks
• 1 yellow onion, thinly sliced
• 3 tbsp of olive oil 
• 2 limes
• ½ tsp salt

SAUCE INGREDIENTS

• 4 avocados, peeled, pitted, and chopped
• 2 limes
• 3 cloves of garlic
• ½ tsp salt

TOPPINGS

• 1 cup of cherry tomatoes 
• 4 fresh cilantro stems 
• Salt and pepper, to taste

1. Prep: preheat oven to 450 degrees Fahrenheit. Cook pasta in accordance with package directions.
2. Add chopped broccoli, peppers, and onion in a bowl, mix with olive oil, lime juice, and ½ tsp of salt. Place coated vegetables on a baking sheet and roast vegetables for about 30 minutes, flipping them around 15-minute mark. 
3. Blend avocado, lime juice, garlic, and ½ tsp of salt together until reaching a sauce-like consistency. 
4. In a large bowl, combine pasta, roasted vegetables, and sauce. Mix everything.
5. Top with cherry tomatoes, cilantro stems, and salt and pepper before serving.

Calories: 675; Carbohydrates: 100.5g; Fiber: 14.9g; Protein: 20.4g; Total Fat: 23g; Saturated fat: 3.5g; Sodium: 520mg; Sugar: 8.7g