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Pasta and Garbonzo Beans with Roasted Red Peppers

 

11

Yield

8

servings

Prep

10

min

Cook

25

min

Ready

40

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 ½ cans chickpeas (garbanzo beans)
*
¼ cup balsamic vinegar
1 cup italian plum (roma) tomatoes
1 ½ pounds pasta, rotini
2 medium red onion
diced
5 each sweet red bell peppers
diced
1 cup basil
chopped
*
4 large garlic cloves
*

Directions

Combine garbonzo beans, onions and vinegar in a bowl.

Set aside.

Preheat broiler.

Combine bell peppers, tomatoes, ¾ cup basil and garlic in another bowl.

Spread mixture evenly over heavy large baking sheet (spread with pam type substance).

Broil until peppers soften slightly, stirring occasionally.

Add to garbonzo beans. Meanwhile, cook pasta, when done, add to bowl of all the other stuff, toss well.

Sprinkly with remaining ¼ cup basil and cheese if desired.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 4255% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 152mg 6%
Total Carbohydrate 29g 29%
Dietary Fiber 7g 29%
Sugars g
Protein 30g
Vitamin A 51% Vitamin C 173%
Calcium 6% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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