Pasta & Garbanzo Beans with Roasted Vegetables
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 tb dried basil
Cooking spray
3 cups cooked garbanzo beans (1-1/2 15 oz cans), rinsed and drained
1/8 ts crushed red pepper
3 tb lemon juice or balsamic vinegar
1 ts fennel seeds
1-1/2 lb rotelli or radiatore, cooked (I assume this is pasta)
1/2 cup grated fatfree parmesan, sonoma Hard jack cheese or soy parmesan
Salt and pepper to taste
Preheat broiler. Mix peppers, fennel bulb and some of the tops, tomatoes and
basil in a bowl; spread vegetables evenly over large baking pan. Generously
spray, broil until vegetables soften and blacken slightly, sirring
occasionally, about 15 minutes.
Combine beans, crused red pepper and lemon juice or vinegar in a
large serving bowl. In a small pan, toast the fennel seeds until
they darken a few shades; add to the bean mixture.
Add boiled vegetables, hot pasta and cheese to bean mixture; toss
well. Salt and pepper to taste. Sprinkle with reserved minced fennel
leaves.
Serves 6.
Modified from recipe in the March '94 issue of "Vegetarian Times."
Date: Mon, 21 Mar 94 16:00:31 EST
From:
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