November 7, 2022 | Stephanie Ouellette Instructions Preheat the oven to 450 F. Cover a large 17¼-inch-by-11½-inch-by-1-inch baking sheet with aluminum foil and spray the foil with nonstick cooking spray. Put the vegetables on the sheet and roast them for 25 minutes or until they are tender and their edges are browned. In the meantime, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside. In a blender, add all the ingredients for the avocado pesto sauce and blend until reaching a creamy smooth consistency. In a large bowl, add the cooked pasta and stir in half of the avocado pesto sauce. Divide the pasta among serving dishes and top with roasted vegetables, cherry tomatoes, and avocado. Drizzle with additional sauce and help with the remaining sauce on the side. Store any remaining sauce in an airtight container and refrigerate. Roasted Vegetables 2 (5-inch) zucchini, halved and sliced into 1/2-inch slices 2 (6-inch) carrots, sliced into 1/2-inch slices 12 Brussels sprouts, halved Nonstick cooking spray Pasta 8 oz. rotini high protein and fiber dry pasta 1 cup cherry tomatoes, halved 1 ripe, Fresh California Avocado, seeded, peeled, and cut into 1-inch cubes For the Avocado Pesto Sauce 1 ripe, Fresh California Avocado, seeded, peeled, and cubed 1 bunch basil leaves, reserve a few leaves for garnish if desired 1/2 cup 2% plain Greek yogurt 1/4 cup shredded Parmesan cheese 1/4 tsp. black pepper 1/2 tsp. sea salt 1/4 cup water Suggestion: Serve with grilled or baked chicken breast. Makes 4 servings Nutrition Facts: Calories: 380 cal, 12 grams fat, 310 mg sodium, 59 grams carbohydrates, 13 grams fiber, 15 grams protein Recipe by: California Avocado Stephanie Ouellette See Full Bio