Pasta And Garbanzo Beans With Roasted Red Peppers Yield: 8 Servings 1-1/2 cans Garbanzo beans, rinsed and drained (15 oz ea) 1/4 c Balsamic vinegar or red wine vinegar; +3 tb 1 c Canned Italian plum tomatoes, diced, drained, & seeded 1 1/2 lb Fusilli or rotini pasta 2 md Red onions, diced 5 Red bell peppers, diced 1 c Fresh basil, chopped 4 cl Garlic, minced Combine garbanzo 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 ~10 minutes. Add to garbanzo beans. Meanwhile, cook pasta, when done, add to bowl of all the other stuff, toss well. Sprinkle with remaining 1/4 c basil if desired. Date: Mon, 27 Jun 94 08:01:25 PDT From: Jessica Shawl - MPG