Pasta and Garbanzo Beans with Roasted Vegetables Recipe

Pasta And Garbanzo Beans With Roasted Vegetables Recipe

Ingredients

• Serving Size : 6
• 5 red or yellow bell peppers diced
• 2 fennel bulbs – cored and diced (reserve minced tops for garnish)
• 1 1/3 cups diced canned tomatoes drained
• 1 cup chopped fresh basil or 1 1/2 tablespoon dried basil
• 1 cooking spray
• 3 cups cooked garbanzo beans (1 1/2 15 ounces cans) – rinsed and drained
• 1/8 teaspoon crushed red pepper
• 3 tablespoons lemon juice or balsamic
• vinegar
• 1 teaspoon fennel seeds
• 1 1/2 pounds rotelle or radiatore – cooked
• 1/2 cup grated Fat-free parmesan
• some Sonoma hard jack cheese or soy parmesan.
• 1 salt and pepper to taste

Method

1. Preheat broiler.
2. Mix peppers, fennel bulb and some of the tops, tomatoes and basil in a bowl; spread vegetables evenly over large baking pan.
3. Generously spray, broil until vegetables soften and blacken slightly, stirring occasionally, about 15 minutes.
4. Combine beans, crushed red pepper and lemon juice or vinegar in a large serving bowl.
5. In a small pan, toast the fennel seeds until they darken a few shades; add to the bean mixture.
6. Add boiled vegetables, hot pasta and cheese to bean mixture; toss well.
7. Salt and pepper to taste.
8. Sprinkle with reserved minced fennel leaves.

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