Pasta & Garbanzo Beans with Roasted Vegetables

    5    Red or yellow bell peppers;
         - diced
    2    Fennel bulbs; cored & diced,
         - reserve minced tops
         - for garnish
1 1/3 c  Diced tomatoes; drained
    1 c  Fresh basil; chopped -OR-
1 1/2 tb Dried basil
         Cooking spray
    3 c  Cooked garbanzo beans
         - (1-1/2 cans);
         - rinsed and drained
  1/8 ts Crushed red pepper
    3 tb Lemon juice or
         - balsamic vinegar
    1 ts Fennel seeds
1 1/2 lb Rotelli or radiatore; cooked
  1/2 c  Fatfree parmesan,
         - sonoma Hard jack cheese, or
         - soy parmesan; grated
         Salt and pepper; to taste

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, stirring occasionally, about 15 minutes.

Combine beans, crused red pepper, and lemon juice or vinegar 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 vegetables, hot pasta and cheese to bean mixture; toss
well. Salt and pepper to taste. Sprinkle with reserved minced fennel
leaves.

Yield: 6 Servings

Recipe FROM: Vegetarian Times, Mar 1994

Posted by: <catsmeow@aol.com>, Mar 1994