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Recipe: Avocado Pesto Protein Pasta

Rose Abell  • Recipes and Nutrition

Meeting your protein goals has never been easier with this avocado protein pesto pasta recipe provided by the experts at the CU Anschutz Health and Wellness Center.

Grab your food processor or blender to make homemade pesto with the heart-healthy addition of avocado. The avocado adds healthy fats and fiber that yields a creamy, flavorful pesto.

Toss with protein pasta and roasted veggies for a well-balanced and fulfilling meal and meet your protein, fiber and fat goals. 

avocado-protein-pasta

Ingredients

8 oz. lentil or chickpea pasta
1 large zucchini, ½” dice
1 bell pepper, ½” dice
½ medium red onion, sliced
1 Tbsp. olive oil
1 tsp. dried rosemary, or to taste
1 medium avocado
2 cups fresh spinach
2 cloves garlic, minced
2 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
2 Tbsp. walnuts, chopped
1 cup basil, rinsed and patted dry
Salt, to taste
Black pepper, to taste
Grated parmesan, optional for garnish

Directions

1. Preheat the oven to 400°F and prepare a baking sheet with parchment paper or line with aluminum foil and spray with cooking oil.

2. Place 4-6 quarts water in large pot and put over medium-high heat in preparation for cooking pasta.

3. Place the zucchini, bell pepper, and onion on the baking sheet. Drizzle 1 tablespoon olive oil and sprinkle rosemary, salt, and pepper on top of veggies. Mix well with tongs or hands to coat veggies evenly. Arrange vegetables in a single layer.

4. Roast for 25-30 minutes or until veggies are tender and slightly caramelized.

5. Place the avocado, spinach, garlic, lemon juice, olive oil, and walnuts in a food processor, and process until smooth. Add more olive oil if needed for desired consistency.

6. Add the basil and pulse a few more times and season with salt and pepper to taste. Set aside.

7. Bring pasta water to boil, add pasta, and stir gently. Cook uncovered, stirring occasionally, for 7 minutes for “al dente” pasta. Once pasta is cooked, drain well, and return pasta to the pot.

8.Add pesto and roasted vegetables to the pot with the pasta and

Nutrition Facts

Serving size 1/4 recipe

Calories 400

Total Fat 19g

Saturated fat 2.6g

Cholesterol 0mg

Sodium 30mg

Total Carbohydrates 44g

Dietary Fiber 11g

Total Sugars 7g

Protein 19g

Weight Management at CU Medicine

This recipe was created in partnership with CU Anschutz Health and Wellness Center and adapted from www.wellandgoodcom.

Do you want to learn to cook healthier for yourself and your family? Check out the latest CU AHWC Cooking Series offerings by clicking here.

Interested in weight loss? Learn more about the weight loss programs offered by the CU Medicine Weight Management clinic.

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CATEGORIES: Recipes and Nutrition

This post was originally posted on 2/11/2026