Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Red or yellow bell peppers, And drained
Diced 1/8 ts Crushed red pepper
2 Fennel bulbs, cored and 3 tb Lemon juice or balsamic
Diced (reserve minced tops Vinegar
For garnish) 1 ts Fennel seeds
1 1/3 c Diced canned tomatoes, 1 1/2 lb Rotelli or radiatore, cooked
Drained (I assume this is pasta)
1 c Chopped fresh basil of 1 1/2 c Grated fatfree parmesan,
1/2 tb Dried basil Sonoma Hard jack cheese or
1 ea Cooking spray Soy parmesan
3 c Cooked garbanzo beans (1 1/2 1 ea Salt and Pepper to taste
15 oz cans), rinsed

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 adn
blacken slightly, sirring occaisinally, about 15 minutes.

Combine beans, crused red pepper and lemon juice or bvinegar 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.

Source: Modified from recipe in the March '94 issue of "Vegetarian
Times."

Posted to Fatfree Digest, Mon, 21 Mar 94 16:00:31 EST By
catsmeow#aol.com

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.

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