Pasta & Garbonzo Beans With Roasted Red Pep
Last updated 6/12/2012 12:48:32 AM. Recipe ID 9643. Report a problem with this recipe.
Title: Pasta & garbonzo beans with roasted red pep
Yield: 8 Servings
1 1/2 15 oz cans garbonzo beans,
Rinsed and drained
1/4 c Plus 3 Tbsp balsamic vinegar
Or red wine vinegar
1 c Diced drained seeded canned
Italian plum tomatoes
1 1/2 lb Fusilli or rotini pasta
2 md Red onions, diced
5 Red bell peppers, diced
1 c Chopped fresh basil
4 lg Garlic cloves, minced
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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