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Pasta and Garbonzo Beans with Roasted Red Peppers

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    Ingredients Jump to Instructions ↓

    1. 1 1/2 15 oz cans garbonzo beans,

    2. 1/4 c Plus

    3. 3 Tbsp balsamic vinegar

    4. Or red wine vinegar 1 c Diced drained seeded canned

    5. Italian plum tomatoes 1 1/2 lb Fusilli or rotini pasta

    6. 2 md Red onions, diced

    7. 5 Red bell peppers, diced

    8. 1 c Chopped fresh basil

    9. 4 lg Garlic cloves, minced

    Instructions Jump to Ingredients ↑

    1. 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 Fatfree Digest [Volume 9 Issue 7] June 28, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

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