Recipe - Pasta And Garbonzo Beans With Roasted Red Peppers

1 One half 15 ounce cans garbonzo beans,
Rinsed and drained
One fourth cup Plus 3 Tbsp balsamic vinegar
Or red wine vinegar
1 cup Diced drained seeded canned
Italian plum tomatoes
1 One half pound Fusilli or rotini pasta
2 md Red onions, minced
5 Red bell peppers, minced
1 cup Chopped fresh basil
4 lg Garlic cloves, minced
x (optional) parmesan cheese
On top (originally 1 cup
Mixed in to pasta)

Combine garbonzo beans, onions and vinegar in a bowl. Set aside. Preheat
broiler. Combine bell peppers, tomatoes, Three fourths cup basil and garlic in another
bowl. Spread mixture evenly over heavy large baking sheet (spread with pam
type substance). Broil until peppers soften slightly, stirring
occasionally ~10min. Add to garbonzo beans. Meanwhile, cook pasta, when
done, add to bowl of all the other stuff, toss well. Sprinkly with
remaining 1/4c basil and cheese if desired.

From: Jessica Shawl MPG jshawl@pcocd2.intel.com Fatfree Digest
[Volume 9 Issue 7] June 28, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip