Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Vegetarian
Low-Fat Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb Red bell peppers
-or- Fresh pimentos -OR-
20 oz -- Roasted red peppers -OR-
-- canned/jarred pimentos
-- (whole or sliced)
1 c Thinly sliced green onions
1 cn Low-sodium garbanzos (1 lb)
-- drained
3/4 c Chopped fresh basil leaves
-OR-
1/4 c -Dried basil leaves
1 1/2 tb Chopped fresh tarragon
-OR-
1 1/2 ts -Dried tarragon
3 tb Drained canned capers
1 lb Dried curly pasta
-- (armoniche, rotelle)
Salt
Pepper
Place fresh bell peppers in a 10- by 15-inch pan.
Broil about 3 inches below heat, turning until skins
are blackened all over, 15 to 17 minutes. Let cool,
then pull off skins, remove stems, and rinse off
seeds. (Drain and seed canned peppers.)
Finely chop peppers in a food processor or with a
knife. Place in a 3- to 4-quart pan over medium-high
heat with onions, garbanzos, basil, tarragon, and
capers; stir often until steaming, 5 to 7 minutes.
Meanwhile, fill a 5- to 6-quart pan 3/4 full of water;
cover and bring to a boil over high heat. Add pasta
and cook, uncovered, until barely tender to bite, 7 to
8 minutes. Drain pasta and pour into a wide, shallow
bowl. Spoon pepper mixture onto pasta. Mix to serve;
season to taste with salt and pepper.
