Pasta and Garbonzo Beans with Roasted Red Peppers

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) 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 Fatfree Digest [Volume 9 Issue 7] June 28, 1994 Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV