This dish is vibrant, flavorful and full of nutrients.
Servings: 2 Preparation time: 15 minutes Cooking time: 25 minutes
Ingredients :
- 1 package (255g) of Linguine Palmini , rinsed and drained well
- 1 red pepper, chopped
- 1 zucchini, chopped
- 1/2 red onion, sliced
- 1 cup broccoli florets
- 1 ripe avocado
- 1/4 cup fresh basil leaves
- 2 cloves of garlic
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 1/4 cup water (or more if needed)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 tablespoon toasted pine nuts (optional, for garnish)
Instructions :
- Preheat oven to 200°C (400°F). Toss the bell pepper, zucchini, red onion, and broccoli with 1 tablespoon of olive oil, salt, pepper, oregano, and red pepper flakes (if using). Spread on a baking sheet and roast for 20-25 minutes, or until tender-crisp.
- While the vegetables roast, prepare the pesto. Combine the avocado, basil, garlic, the remaining tablespoon of olive oil, lemon juice, and water in a food processor or blender. Blend until smooth, adding more water if necessary. Season with salt and pepper.
- Rinse the Linguine Palmini thoroughly. Fry them briefly in a dry pan for 2-3 minutes to remove excess moisture.
- Add the roasted vegetables to the pan with the linguine. Toss to combine. Add the avocado pesto and toss gently.
- Serve immediately. Garnish with toasted pine nuts (if desired).
Nutritional Information (Estimates, per serving):
- Calories: About 350-400
- Lipids: Moderate (25-30g)
- Carbohydrates: Low (20-25g)
- Fiber: High (10-12g)
Note: These values are estimates and may vary.
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