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Pasta & Garbanzo Beans with Roasted Vegetables

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

25 min

Ready

40 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
5 each sweet red bell peppers
diced
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2 each fennel bulb
cored and diced, reserve minced tops for garnish
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1 ⅓ cups tomatoes, canned
diced, drained
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1 cup basil
chopped fresh
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½ tablespoon basil
dried
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1 x nonstick cooking spray
*
3 cups chickpeas (garbanzo beans)
cooked, rinsed and drained
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teaspoon red pepper flakes
crushed
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3 tablespoons lemon juice
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1 teaspoon fennel seeds
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1 ½ pounds pasta, rotelle (wagon wheel)
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½ cup Parmesan cheese
fat-free, grated
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1 x salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
5 each sweet red bell peppers
diced
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2 each fennel bulb
cored and diced, reserve minced tops for garnish
* Camera
315 ml tomatoes, canned
diced, drained
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237 ml basil
chopped fresh
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7.5 ml basil
dried
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1 x nonstick cooking spray
*
7.1E+2 ml chickpeas (garbanzo beans)
cooked, rinsed and drained
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0.6 ml red pepper flakes
crushed
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45 ml lemon juice
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5 ml fennel seeds
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680.4 g pasta, rotelle (wagon wheel)
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118 ml Parmesan cheese
fat-free, grated
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1 x salt and black pepper
to taste
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 289g (10.2 oz)
Amount per Serving
Calories 21617% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 567mg 24%
Total Carbohydrate 12g 12%
Dietary Fiber 8g 32%
Sugars g
Protein 21g
Vitamin A 65% Vitamin C 233%
Calcium 16% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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