Pasta and Garbanzo Beans with Roasted Vegetables

Ingredients

• 5 red or yellow bell peppers diced
• 2 fennel bulbs, cored and diced (reserve minced tops for garnish)
• 1⅓ cup diced canned tomatoes drained
• 1 cup chopped fresh basil or 1½ tbsp dried basil
• 1 cooking spray
• 3 cups cooked garbanzo beans (1½ x 15 oz cans), rinsed and drained
• ⅛ tsp crushed red pepper
• 3 tbsp lemon juice or balsamic vinegar
• 1 tsp fennel seeds
• 1½ lbs rotelli or radiatori, cooked (I assume this is pasta)
• ½ cup grated fat-free Parmesan, Sonoma hard jack cheese or soy Parmesan
• 1 each salt and pepper to taste

Directions

1. Preheat broiler.
2. Mix peppers, fennel bulb and some of the tops, tomatoes and basil in a bowl; spread vegetables evenly over large baking pan.
3. Generously spray, broil until vegetables soften and blacken slightly, stirring occasionally, about 15 minutes.
4. Combine beans, crushed red pepper and lemon juice or vinegar in a large serving bowl.
5. In a small pan, toast the fennel seeds until they darken a few shades; add to the bean mixture.
6. Add boiled vegetables, hot pasta and cheese to bean mixture; toss well.
7. salt and pepper to taste.
8. Sprinkle with reserved minced fennel leaves.