Pasta and Garbanzo Beans with Roasted Vegetables Recipe from Italy

Ingredients

• 5 red or yellow bell peppers , diced
• 2 fennel bulbs, cored and diced (minced tops reserved for garnish)
• 1.33 cups diced canned tomatoes , drained
• 1 cup chopped fresh basil or 1.5 tbsp dried basil
• cooking spray
• 3 cups cooked garbanzo beans (1.5 x 15 oz (425 g) cans), rinsed and drained
• 0.13 tsp crushed red pepper
• 3 tbsp lemon juice or balsamic vinegar
• 1 tsp fennel seeds
• 1.5 lb (680 g) rotelli or radiatori , cooked
• 0.5 cup grated fat -free parmesan , Sonoma hard jack cheese or soy parmesan
• salt and pepper to taste