| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Sami |
Digest, Fatfree |
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, minced |
|
x |
(optional) parmesan cheese |
|
|
On top (originally 1 cup |
|
|
Mixed in to pasta) |
INSTRUCTIONS
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 <jshawl@pcocd2.intel.com> Fatfree Digest
[Volume 9 Issue 7] June 28, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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