Pasta and Garbanzo Beans with Roasted Vegetables

40 minutes Prep: 15 minutes Cook: 25 minutes

216 calories per serving view nutrition facts

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5	each	sweet red bell peppers	diced
2	each	fennel bulbs	cored and diced, reserve minced tops for garnish
1 1/3	cups	tomatoes, canned	diced, drained
1	cup	basil	chopped fresh
1/2	tablespoon	basil	dried
1	x	nonstick cooking spray
3	cups	chickpeas (garbanzo beans)	cooked, rinsed and drained
1/8	teaspoon	red pepper flakes	crushed
3	tablespoons	lemon juice
1	teaspoon	fennel seeds
1 1/2	pounds	pasta, rotelle
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	fat-free, grated
1	x	salt and black pepper	to taste

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, sirring occaisinally, about 15 minutes.

Combine beans, crused red pepper and lemon juice 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 vegetalbles, hot pasta and cheese to bean mixture; toss well.

Salt and pepper to taste.

Spinkle with reserved minced fennel leaves.

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Serving Size 289g

Amount per Serving

Calories 216 17% of calories from fat