Avocado Pasta with Roasted Veggies

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


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


  • 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    

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