Pasta & Garbanzo Beans with Roasted Vegetables
Yield
6 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
sweet red bell peppers
diced |
|
| 2 | each |
fennel bulb
cored and diced, reserve minced tops for garnish |
*
|
| 1 ⅓ | cups |
tomatoes, canned
diced, drained |
|
| 1 | cup |
basil
chopped fresh |
*
|
| ½ | tablespoon |
basil
dried |
|
| 1 | x |
nonstick cooking spray
|
* |
| 3 | cups |
chickpeas (garbanzo beans)
cooked, rinsed and drained |
|
| ⅛ | teaspoon |
red pepper flakes
crushed |
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
fennel seeds
|
|
| 1 ½ | pounds |
pasta, rotelle (wagon wheel)
|
*
|
| ½ | cup |
Parmesan cheese
fat-free, grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
sweet red bell peppers
diced |
|
| 2 | each |
fennel bulb
cored and diced, reserve minced tops for garnish |
*
|
| 315 | ml |
tomatoes, canned
diced, drained |
|
| 237 | ml |
basil
chopped fresh |
*
|
| 7.5 | ml |
basil
dried |
|
| 1 | x |
nonstick cooking spray
|
* |
| 7.1E+2 | ml |
chickpeas (garbanzo beans)
cooked, rinsed and drained |
|
| 0.6 | ml |
red pepper flakes
crushed |
|
| 45 | ml |
lemon juice
|
|
| 5 | ml |
fennel seeds
|
|
| 680.4 | g |
pasta, rotelle (wagon wheel)
|
*
|
| 118 | ml |
Parmesan cheese
fat-free, grated |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
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.
