Pasta & Garbanzo Beans With Roasted Vegetables
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Posted by:jrt
A light and healthy meal of pasta and roasted vegetables!
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Ingredients
5 red or yellow bell peppers, diced
2 fennel bulbs, cored and diced (reserve minced tops for garnish)
1 1/3 cups diced canned tomatoes, drained
1 cup chopped fresh basil (substitute 1 1/2 tbl. dried basil if you don't have fresh)
3 cups cooked garbanzo beans (1 1/2 15 ounces cans) -- rinsed and drained
1/8 tsp. crushed red pepper
3 tbl.s lemon juice or balsamic vinegar
1 tsp. fennel seeds
1 tbl. olive oil
1 1/2 pounds pasta with ridges (like rotelle or radiatore), cooked
1/2 cup grated Parmesan
1 salt and pepper to taste
Directions
- Mix peppers, fennel bulb and some of the tops, tomatoes and basil in a bowl
- Mix vegetables with 1 tbl. olive oil and spread evenly over baking sheet
- Broil until vegetables soften and blacken slightly, turning occasionally, about 15 minutes.
- Combine beans, crushed red pepper and lemon juice or vinegar in a large serving bowl.
- In a small dry pan, toast the fennel seeds lightly and add to the bean mixture.
- Add broiled vegetables, cooked pasta and Parmesan to bean mixture; toss well.
- Salt and pepper to taste.
- Sprinkle with reserved minced fennel leaves.
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