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Pasta and Garbonzo Beans with Roasted Red Peppers
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Serves: Calories 210, Fat 1.5 g. (6% calories from fat), Carbohydrate 46 g., Protein 10.7 g.
Additional information: Variation:
Substitute 1-1/2 cups broccoli florets for the celery and 1 cup quartered mushrooms for the carrots. Or you may wish to use these vegetables in addition to the celery and carrots.Enjoy!!!
Ingredients
- 1 1/2 15oz cans garbonzo beans, rinsed and drained
- 1/4 cup plus 3 tablespoon balsamic vinegar or vegan red wine vinegar
- 1 cup diced drained seeded canned italian plum tomatoes
- 1 1/2 lbs fusilli or rotini pasta
- 2 medium red onions, diced
- 5 red bell peppers, diced
- 1 cup chopped fresh bazil
- 4 large garlic cloves, minced
Directions
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 if desired.
Serves 8.