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 adn blacken slightly, sirring occaisinally, about 15 minutes. Combine beans, crused red pepper and lemon juice or bvinegar 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. Source: Modified from recipe in the March 94 issue of "Vegetarian Times." Posted to Fatfree Digest, Mon, 21 Mar 94 16:00:31 EST By email@example.com Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, firstname.lastname@example.org. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (509g)|
|Recipe Makes: 6|
|Calories from Fat: 61 (10%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 83.6mg||26 %|
|Sodium 245.3mg||8 %|
|Potassium 1347.3mg||35 %|
|Total Carbohydrate 112.3g||33 %|
|Dietary Fiber 14.3g||57 %|
|Sugars, other 98g|
|Protein 29.2g||42 %|
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Calories per serving: 618
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