Roasted Veggie and Avocado Pasta


Excuse the picture quality – and also excuse me not having step by step photos – but I decided to post my first actual recipe! 

What you’ll need: 

  • Whole Wheat Pasta (pictured is capellini from Sprouts) 
  • Two medium sized zucchini
  • A pack of small tomatoes of your choosing 
  • A small sweet yellow onion
  • An avocado
  • Grated veggie parm 
  • Lemon juice

First step should be to get those veggies roasting. Turn your oven on to preheat at 450. Wash your veggies. Cut the tomatoes in half (quarters if they’re large). Cut the zucchini lengthwise and then chop into quarters. Dice the onion. Toss all of these into a glass, oven safe dish. Coat with olive oil and season with garlic powder, a dash of salt, pepper, and a few red pepper flakes. Roast them in the oven for 18 minutes, bravely stirring occasionally.

While the veggies cook, get a pot of water with a dash of salt boiling, and cook the pasta according to the package directions. They one I used only cooked for 2 minutes, so it wasn’t a very eventful step. Drain pasta. 

When the veggies are done, toss them together immediately with the noodles. If the noodles look dry, drizzle with a very small amount of olive oil and lemon juice (although I’m pretty liberal with lemon juice). 

Serve into a bowl and top with veggie parm and sliced avocado. 

And there you go! That was dinner. Quick, easy, veggie, and healthy! 


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