Pasta and Garbanzo Beans with Roasted Vegetables

• 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

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.

sweet red bell peppers, tomatoes, basil, basil, nonstick cooking spray, chickpeas, red pepper, lemon juice, fennel seeds, pasta, parmesan, salt

Taken from recipeland.com/recipe/v/pasta-garbanzo-beans-roasted-ve-36949 (may not work)