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Pasta & Garbanzo Beans With Roasted Vegetables
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A light and healthy meal of pasta and roasted vegetables!

Serves: 6

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Sephardic Dairy Entree

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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


  1. Mix peppers, fennel bulb and some of the tops, tomatoes and basil in a bowl
  2. Mix vegetables with 1 tbl. olive oil and spread evenly over baking sheet
  3. Broil until vegetables soften and blacken slightly, turning occasionally, about 15 minutes.
  4. Combine beans, crushed red pepper and lemon juice or vinegar in a large serving bowl.
  5. In a small dry pan, toast the fennel seeds lightly and add to the bean mixture.
  6. Add broiled vegetables, cooked pasta and Parmesan to bean mixture; toss well.
  7. Salt and pepper to taste.
  8. Sprinkle with reserved minced fennel leaves.

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