Pasta & garbonzo beans with roasted red pep
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | 15 oz cans garbonzo beans, | |
| Rinsed and drained | ||
| ¼ | cup | Plus 3 Tbsp balsamic vinegar |
| Or red wine vinegar | ||
| 1 | cup | Diced drained seeded canned |
| Italian plum tomatoes | ||
| 1½ | pounds | Fusilli or rotini pasta |
| 2 | mediums | Red onions, diced |
| 5 | Red bell peppers, diced | |
| 1 | cup | Chopped fresh basil |
| 4 | larges | Garlic cloves, minced |
| x | (optional) parmesan cheese | |
| On top (originally 1 cup | ||
| Mixed in to pasta) | ||
Directions
Combine garbonzo beans, onions and vinegar in a bowl. Set aside.
Preheat broiler. Combine bell peppers, tomatoes, ¾ 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 <jshawl@...> Fatfree Digest [Volume 9 Issue 7] June 28, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV
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