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Title: Pasta and Garbonzo Beans with Roasted Red Pep
Categories: Pasta Bean Fatfree
Yield: 8 Servings
| 1 1/2 | 15 oz cans garbonzo beans, | |
| Rinsed and drained | ||
| 1/4 | c | Plus 3 Tbsp balsamic vinegar |
| Or red wine vinegar | ||
| 1 | c | Diced drained seeded canned |
| Italian plum tomatoes | ||
| 1 1/2 | lb | Fusilli or rotini pasta |
| 2 | md | Red onions, diced |
| 5 | Red bell peppers, diced | |
| 1 | c | Chopped fresh basil |
| 4 | lg | Garlic cloves, minced |
| x | (optional) parmesan cheese | |
| On top (originally 1 cup | ||
| Mixed in to pasta) |
Combine garbonzo beans, onions and vinegar in a bowl. Set aside. Preheat broiler. Combine bell peppers, tomatoes, 3/4 c 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 ~10min. Add to garbonzo beans. Meanwhile, cook pasta, when done, add to bowl of all the other stuff, toss well. Sprinkly with remaining 1/4c basil and cheese if desired.
From: Jessica Shawl - MPG previous next