Pasta and Garbanzo Beans with Roasted Red Peppers

Day 11

This is a huge Justice family favorite. We have made this recipe a thousand times and for a thousand different occasions. It's a tad bit involved but it's worth it. Trust me. You'll be eating it for days. Hint 1: Make it the day before. It only gets better with time. Hint 2: It makes a lot, and I would say you could actually probably serve closer to 10 people if it's not your main dish. We've also added grilled chicken to make it a meal. Hint 3: The recipe tells you to broil the peppers for 10 minutes. You can follow the recipe OR...we like to keep ours in the oven for an additional 20 minutes. It reduces the tomatoes and peppers and makes them all the more delicious. If you have the time, I say let them cook away. Just don't forget to stir them occasionally. Use whole-wheat or gluten-free pasta. You won't be able to tell the difference. I promise. I know you're all going to make this recipe and tell me how much you love it.

Recipe: Serves 8

1 cups Italian Plum Tomatoes, diced, drained seeded canned

1 cups Basil, chopped

½ 15 oz. Garbanzo Beans (Chickpeas), rinsed, drained

2 med. Red Onions, diced

¼ cups Balsamic Vinegar Or Red Wine Vinear

5 Red Bell Pepppers, diced

¼ cups Olive Oil

4 Garlic Cloves, minced

2 tbsp. Olive Oil

1 ½ lbs Fusilli, Or Rotini Pasta

2 cups Parmesan Cheese, grated (optional)

Directions

Combine garbanzo beans, onions and balsamic vinegar in bowl. Set aside. Preheat broiler. Combine bell peppers, tomatoes, ¾ cup basil, oil and garlic in another bowl. Spread mixture evenly over heavy large baking sheet. Broil until peppers soften slightly and skin just begins to turn black, stirring occasionally, about 10 minutes. Add to garbanzo beans.

Meanwhile, cook pasta in pot of rapidly boiling salted water until tender but till firm to bite. Drain. Add to bowl: toss well. Mix in 1 cup parmesan. Sprinkle with remaining ¼ cup basil. Serve, passing remaining grated parmesan cheese separately.

Nutrition Facts (estimate)

per serving: 527 calories, 28.7 grams protein, 15.5 grams fat, 70.9 grams protein

Recipe adapted from Bon Appetite