Cooking Index - Cooking Recipes & IdeasPasta & Garbanzo Beans With Roasted Vegetables Recipe - Cooking Index

Pasta & Garbanzo Beans With Roasted Vegetables

Type: Vegetables
Serves: 6 people

Recipe Ingredients

5   Red or yellow bell peppers
2   Fennel bulbs - cored and
  Diced - (reserve minced tops
  For garnish)
1 1/3 cups 83g / 2.9ozDiced canned tomatoes
1 cup 146g / 5.1ozChopped fresh basil of 1
1/2 tablespoon 7.5mlDried basil
1   Cooking spray
3 cups 480g / 16ozCooked garbanzo beans - (1 1/2
15 oz 426gCans) - rinsed
  And drained
1/8 teaspoon 0.6mlCrushed red pepper
3 tablespoons 45mlLemon juice or balsamic
1 teaspoon 5mlFennel seeds
1 1/2 lbs 681g / 24ozRotelli or radiatore - cooked
  (i assume this is pasta)
1/2 cup 118mlGrated fatfree parmesan
  Sonoma hard jack cheese or
  Soy parmesan
1   Salt and pepper to taste

Recipe Instructions

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, stirring occasionally, about 15 minutes.

Combine beans, crushed 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.

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


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