Pasta & Garbonzo Beans with Roasted Red Peppers
Yield
8 servingsPrep
10 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | cans |
chickpeas (garbanzo beans)
|
*
|
| 59 | ml |
balsamic vinegar
|
|
| 237 | ml |
italian plum (roma) tomatoes
|
|
| 680.4 | g |
pasta, rotini
|
|
| 2 | medium |
red onion
diced |
|
| 5 | each |
sweet red bell peppers
diced |
|
| 237 | ml |
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.
