Pasta with Vegetables and Avocado

  • 3 sweet mini peppers (different colors) removed core, seeds and slice into strips
  • 1/3 cup shredded carrots
  • 1/3 cup frozen peas
  • ½ small zucchini – chopped
  • 1 tomato –chopped
  • 1/3 cup spinach leaves
  • 1/3 box angel hair pasta – 6oz
  • 1/4 cup Massimo Gusto Extra Virgin Olive Oil
  • 1/8 tsp coarsely ground pepper
  • ¼-1/8 tsp red pepper flakes
  • 2 tablespoons Massimo Gusto Modena Balsamic Vinegar
  • ½ cup shredded Romano or parmesan cheese
  • 1 medium avocado sliced
  • 3 fresh basil leaves


1. Put sliced peppers in double broiler insert and steam 10 minutes; add shredded carrots & peas. Steam 4 minutes; add zucchini and steam 2 minutes. Remove insert top broiler from boiling water and add tomatoes to vegetables and then spinach. Set aside with lid on top. Add salt & more water to boiling water and add uncooked pasta; cook according to package directions. Reserve ¼ cup of the salted water..

2. With the vegetables still in colander insert pan, pour the pasta into the colander insert and drain. Pour pasta & vegetables into pan. Add salt, pepper, pepper flakes, balsamic vinegar and ¼-cup jalapeno olive oil. Mix together. Add pasta water if still too dry for your taste. Place on serving dishes and add shaved cheese, basil and sliced avocado.

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