4 cups roasted vegetables (i.e. broccoli, mushrooms, bell peppers, tomatos, zucchini or summer squash, eggplant, etc.)
2 cups garbanzo beans, drained and rinsed
4 cups cooked pasta
1/4 cup and 1 tbsp. olive or vegetable oil
Salt and pepper to taste
Herbs of choice (thyme, rosemary, etc.)
Chop vegetables into 1-2” pieces and coat with olive oil and herbs of choice.
Place on baking sheet and roast for 35-40 minutes at 375, or until tender.
Cook the pasta per directions on the package.
Drain and rinse once fully cooked.
Sauté the garbanzo beans in 1 tbsp. olive oil until lightly brown.
Mix together the vegetables, beans, and pasta.
Season with salt and pepper and serve.