Pasta & Garbanzo Beans with Roasted Vegetables

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

1 c Chopped fresh basil of

1/2 tb Dried basil

1 ea Cooking spray

3 c Cooked garbanzo beans

15 oz cans

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

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

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

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 '

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

21 Mar

31 EST By catsmeow

1995. Formatted by Sue Smith, SueSmith