Pasta & garbonzo beans with roasted red pep
Yield: 8 Servings
Ingredients:
- 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
Instructions:
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
