- Vegetables:
- 2 heads broccoli, cut into 1-inch florets
- 2 red bell peppers, cut into 1/2-inch chunks
- 1 yellow onion, thinly sliced into rings, rings separated
- 3 tablespoons olive oil
- 2 limes, juiced
- 1/2 teaspoon salt
- Pasta:
- 1/2 teaspoon salt
- 2 pounds penne pasta
- Sauce:
- 4 avocados – peeled, pitted, and chopped
- 2 limes, juiced
- 3 cloves garlic, peeled
- 1/2 teaspoon salt, or more to taste
- 1/2 cup chopped fresh cilantro
- Garnish:
- 1 cup cherry tomatoes, halved (optional)
- 4 fresh cilantro stems, or to taste (optional)
- 1 pinch sea salt to taste (optional)
- freshly ground black pepper
- Preheat oven to 450 degrees F (230 degrees C).
- Combine broccoli, red bell peppers, and yellow onion in a large bowl. Add olive oil, juice of 2 limes, and 1/2 teaspoon salt; toss to coat. Spread vegetables onto a baking sheet.
- Roast vegetables, stirring 1 or 2 times, in the preheated oven until edges begin to blacken, about 30 minutes. Remove from oven and cool slightly.
- Fill a large pot with water and 1/2 teaspoon salt; bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
- Blend avocados, juice of 2 limes, garlic, and 1/2 teaspoon salt in a food processor or blender until sauce is smooth, scraping down sides as needed. Add 1/2 cup chopped cilantro and pulse until just incorporated.
- Gently toss pasta, roasted vegetables, and sauce together in a large bowl. Garnish with cherry tomatoes, cilantro stems, sea salt, and black pepper.