Pasta and Garbanzo Beans with Roasted Vegetables
| Yield: | 6 Servings |
| Categories: | Fat-Free |
| 5 | Red or yellow bell peppers, | |
| Diced | ||
| 2 | Fennel bulbs, cored and | |
| Diced (reserve minced tops | ||
| For garnish) | ||
| 1 1/3 | c | Diced canned tomatoes, |
| Drained | ||
| 1 | c | Chopped fresh basil of 1 |
| 1/2 | tb | Dried basil |
| 1 | Cooking spray | |
| 3 | c | Cooked garbanzo beans (1 1/2 |
| 15 oz cans), rinsed | ||
| And drained | ||
| 1/8 | ts | Crushed red pepper |
| 3 | tb | Lemon juice or balsamic |
| Vinegar | ||
| 1 | ts | Fennel seeds |
| 1 1/2 | lb | Rotelli or radiatore, cooked |
| (I assume this is pasta) | ||
| 1/2 | c | Grated fatfree parmesan, |
| Sonoma Hard jack cheese or | ||
| Soy parmesan | ||
| 1 | Salt and Pepper to taste |
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