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Categories:
sweet red bell peppers tomatoes basil basil nonstick cooking spray chickpeas red pepper lemon juice fennel seeds Pasta Parmesan salt
Viewed: 20 - Published at: a month agoIngredients
- 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
- 18 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
Method
- Preheat broiler.
- Mix peppers, fennel bulb and some of the tops, tomatoes and basil in a bowl; spread vegetables evenly over large baking pan.
- Generously spray, broil until vegetables soften and blacken slightly, sirring occaisinally, about 15 minutes.
- Combine beans, crused red pepper and lemon juice in a large serving bowl.
- In a small pan, toast the fennel seeds until they darken a few shades; add to the bean mixture.
- Add boiled vegetalbles, hot pasta and cheese to bean mixture; toss well.
- Salt and pepper to taste.
- Spinkle with reserved minced fennel leaves.
