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Pasta & garbanzo beans with roasted vegetables
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| Artist: |
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| Categories: |
Beans, Digestion, Pastas & Noodles, Roasted, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 5
| | Red or yellow bell peppers | | | Diced | | 2
| | Fennel bulbs, cored and | | | Diced (reserve minced tops | | | For garnish) | | 1 1/3
| cup | Diced canned tomatoes | | | Drained | | 1
| cup | Chopped fresh basil of 1 | | 1/2
| tbsp | Dried basil | | 1
| each | Cooking spray | | 3
| cup | Cooked garbanzo beans (1 ?/td> | | | 15 oz cans), rinsed | | | And drained | | 1/8
| tsp | Crushed red pepper | | 3
| tbsp | Lemon juice or balsamic | | | Vinegar | | 1
| tsp | Fennel seeds | | 1 1/2
| lbs | Rotelli or radiatore, cooked | | | (I assume this is pasta) | | 1/2
| cup | Grated fatfree parmesan | | | Sonoma Hard jack cheese or | | | Soy parmesan | | 1
| each | Salt and Pepper to taste |
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Procedures:
| 1 | Preheat broiler. | | 2 | Mix peppers, fennel bulb and some of the tops, tomatoes and basil in a bowl; spread vegetables evenly over large baking pan. | | 3 | Generously spray, broil until vegetables soften adn blacken slightly, sirring occaisinally, about 15 minutes. | | 4 | Combine beans, crused red pepper and lemon juice or bvinegar in a large serving bowl. | | 5 | In a small pan, toast the fennel seeds until they darken a few shades; add to the bean mixture. | | 6 | Add boiled vegetalbles, hot pasta and cheese to bean mixture; toss well. | | 7 | Salt and pepper to taste. | | 8 | Spinkle with reserved minced fennel leaves. |
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