Title: Pasta & garbonzo beans with roasted red pep
 Categories: Digest
      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