Recipe - Pasta And 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 cup Diced canned tomatoes,
Drained
1 cup Chopped fresh basil of 1
One half tablespoon Dried basil
1 Cooking spray
3 cup Cooked garbanzo beans (1 1/2
15 ounce cans), rinsed
And drained
1/8 teaspoon Crushed red pepper
3 tablespoon Lemon juice or balsamic
Vinegar
1 teaspoon Fennel seeds
1 One half pound Rotelli or radiatore, cooked
(I assume this is pasta)
One half cup Grated fatfree parmesan,
Sonoma Hard jack cheese or
Soy parmesan
1 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 adn blacken slightly,
sirring occaisinally, about 15 minutes.

Combine beans, crused red pepper and lemon juice or bvinegar 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 vegetalbles, hot pasta and cheese to bean mixture; toss well.
Salt and pepper to taste. Spinkle with reserved minced fennel leaves.

Source: Modified from recipe in the March '94 issue of "Vegetarian Times."

Posted to Fatfree Digest, Mon, 21 Mar 94 16:00:31 EST By catsmeow@aol.com

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copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

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