Title: Slim red & green pasta
 Categories: Pasta, Vegetarian, Low-fat, Main dish
      Yield: 8 Servings
 
  2 1/2 lb Red bell peppers
           -or- Fresh pimentos -OR-
     20 oz -- Roasted red peppers -OR-
           -- canned/jarred pimentos
           -- (whole or sliced)
      1 c  Thinly sliced green onions
      1 cn Low-sodium garbanzos (1 lb)
           -- drained
    3/4 c  Chopped fresh basil leaves
           -OR-
    1/4 c  -Dried basil leaves
  1 1/2 tb Chopped fresh tarragon
           -OR-
  1 1/2 ts -Dried tarragon
      3 tb Drained canned capers
      1 lb Dried curly pasta
           -- (armoniche, rotelle)
           Salt
           Pepper
 
  Place fresh bell peppers in a 10- by 15-inch pan. Broil about 3 inches
  below heat, turning until skins are blackened all over, 15 to 17
  minutes. Let cool, then pull off skins, remove stems, and rinse off
  seeds. (Drain and seed canned peppers.) Finely chop peppers in a food
  processor or with a knife.  Place in a 3- to 4-quart pan over
  medium-high heat with onions, garbanzos, basil, tarragon, and capers;
  stir often until steaming, 5 to 7 minutes. Meanwhile, fill a 5- to
  6-quart pan 3/4 full of water; cover and bring to a boil over high
  heat. Add pasta and cook, uncovered, until barely tender to bite, 7
  to 8 minutes. Drain pasta and pour into a wide, shallow bowl. Spoon
  pepper mixture onto pasta. Mix to serve; season to taste with salt
  and pepper.