Pasta and Garbanzo Beans with Roasted Vegetables Recipe

Name: Pasta and Garbanzo Beans with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 each sweet red bell peppers diced; 2 each fennel bulb cored and diced, reserve minced tops for garnish; 113 cups tomatoes, canned diced, drained; 1 cup basil chopped fresh; 1/2 tablespoon basil dried; 1 x nonstick cooking spray; 3 cups chickpeas (garbanzo beans) cooked, rinsed and drained; ⅛ teaspoon red pepper flakes crushed; 3 tablespoons lemon juice; 1 teaspoon fennel seeds; 1 1/2 pounds pasta, rotelle (wagon wheel); 1/2 cup parmesan, parmigiano-reggiano cheese, grated fat-free, grated; 1 x salt and black pepper to taste

Servings: persons

5 each sweet red bell peppers diced
2 each fennel bulb cored and diced, reserve minced tops for garnish
113 cups tomatoes, canned diced, drained
1 cup basil chopped fresh
1/2 tablespoon basil dried
1 x nonstick cooking spray
3 cups chickpeas (garbanzo beans) cooked, rinsed and drained
⅛ teaspoon red pepper flakes crushed
3 tablespoons lemon juice
1 teaspoon fennel seeds
1 1/2 pounds pasta, rotelle (wagon wheel)
1/2 cup parmesan, parmigiano-reggiano cheese, grated fat-free, grated
1 x salt and black pepper to taste

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, sirring occaisinally, about 15 minutes.
4
Combine beans, crused red pepper and lemon juice 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 vegetalbles, hot pasta and cheese to bean mixture; toss well.
7
Salt and pepper to taste.
8
Spinkle with reserved minced fennel leaves.

2215

kcal

Calories

Fat

450

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 each sweet red bell peppers diced, 2 each fennel bulb cored and diced, reserve minced tops for garnish, 113 cups tomatoes, canned diced, drained, 1 cup basil chopped fresh, and more.

Yes, Pasta and Garbanzo Beans with Roasted Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta and Garbanzo Beans with Roasted Vegetables

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