Ingredients Jump to Instructions ↓

  1. 5 Red or yellow bell peppers,

  2. Diced 2 Fennel bulbs, cored and Diced (reserve minced tops For garnish) 1 1/3 c Diced canned tomatoes,

  3. 1 c Chopped fresh basil of

  4. 1/2 tb Dried basil

  5. 1 ea Cooking spray

  6. 3 c Cooked garbanzo beans

  7. 15 oz cans

  8. And drained 1/8 ts Crushed red pepper

  9. 3 tb Lemon juice or balsamic

  10. Vinegar 1 ts Fennel seeds

  11. 1 1/2 lb Rotelli or radiatore, cooked

  12. (I assume this is pasta) 1/2 c Grated fatfree parmesan,

  13. Sonoma Hard jack cheese or Soy parmesan 1 ea Salt and Pepper to taste

  14. 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 '

  15. 94 issue of "Vegetarian Times." Posted to Fatfree Digest, Mon,

  16. 21 Mar

  17. 31 EST By catsmeow

  18. 1995. Formatted by Sue Smith, SueSmith


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