Pasta and Garbanzo Beans with Roasted Vegetables

Ingredients

 * 5 red or yellow bell peppers diced
 * 2 fennel bulbs, cored and diced (reserve minced tops for garnish)
 * 1⅓ cup diced canned tomatoes drained
 * 1 cup chopped fresh basil or 1½ tbsp dried basil
 * 1 cooking spray
 * 3 cups cooked garbanzo beans (1½ x 15 oz cans), rinsed and drained
 * ⅛ tsp crushed red pepper
 * 3 tbsp lemon juice or balsamic vinegar
 * 1 tsp fennel seeds
 * 1½ lbs rotelli or radiatori, cooked (I assume this is pasta)
 * ½ cup grated fat-free Parmesan, Sonoma hard jack cheese or soy Parmesan
 * 1 each salt and pepper to taste

Directions

 * 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, stirring occasionally, about 15 minutes.
 * 4) Combine beans, crushed red pepper and lemon juice or vinegar 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 vegetables, hot pasta and cheese to bean mixture; toss well.
 * 7) salt and pepper to taste.
 * 8) Sprinkle with reserved minced fennel leaves.