Pasta & Garbanzo Beans With Roasted Vegetables

Recipe Ingredients

5		Red or yellow bell peppers
		Diced
2		Fennel bulbs - cored and
		Diced - (reserve minced tops
		For garnish)
1 1/3 cups	83g / 2.9oz	Diced canned tomatoes
		Drained
1 cup	146g / 5.1oz	Chopped fresh basil of 1
1/2 tablespoon	7.5ml	Dried basil
1		Cooking spray
3 cups	480g / 16oz	Cooked garbanzo beans - (1 1/2
15 oz	426g	Cans) - rinsed
		And drained
1/8 teaspoon	0.6ml	Crushed red pepper
3 tablespoons	45ml	Lemon juice or balsamic
		Vinegar
1 teaspoon	5ml	Fennel seeds
1 1/2 lbs	681g / 24oz	Rotelli or radiatore - cooked
		(i assume this is pasta)
1/2 cup	118ml	Grated 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.

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

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