Pasta and Garbanzo Beans with Roasted Vegetables

Ready in 1h

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2 bulbs Fennel; cored and Diced (reserve minced tops For garnish)
1 c fresh basil; Chopped
Cooking spray
1/2 c fat free parmesan; Grated
1 1/2 lb Rotelli; or radiatore, cooked (I assume this is pasta)
1 salt and pepper; to taste
1/2 tb Dried basil
5 Red bell peppers; or yellow bell peppers, Diced
3 c Cooked garbanzo beans; (1 1/2 15-oz cans) rinsed and drained
3 tb Lemon juice; or balsamic
1/8 ts Crushed red pepper
Sonoma Hard jack cheese; or Soy parmesan
1 1/3 c tomatoes; Diced canned
1 ts Fennel seeds

Original recipe makes 6



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 Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, using MMCONV. Archived through kindness of Karen Mintzias, 1.80? File

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