Pasta Rapido

• 1/4 to 1/2 c. olive oil
• garlic
• 3 Serrano peppers
• vegetables of your choice
• 3/4 lb. pasta (any shape but noodles tend to be hard to mix with vegetables)
• 1/4 c. Parmesan cheese or more if you like
• 1 c. (about 6 oz.) lentils, with skins or decorticated
• 1 c. pearl barley
• 4 c. low-sodium chicken broth
• 1/2 c. raisins
• 1/2 c. minced fresh mint
• 1/4 c. whole blanched almonds
• 1 c. low-fat plain yogurt (optional)
• Black Beans (recipe follows)
• 12 flour tortillas (each about 8 inches in diameter)
• 1 head romaine lettuce (about 1 lb.), cut into shreds
• 1 large tomato, chopped
• 1 large red bell pepper, seeded and cut into strips
• 6 green onions (including tops), thinly sliced
• 1/4 c. red wine vinegar
• 1 large clove garlic, minced or pressed
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. olive oil or salad oil
• 1/4 c. shredded extra sharp Cheddar cheese
• 1 c. nonfat plain yogurt

1. Prepare beans; keep warm.
2. Stack tortillas, wrap in foil and heat in a 350u0b0 oven for 15 minutes.

olive oil, garlic, serrano peppers, vegetables, pasta, parmesan cheese, lentils, pearl barley, lowsodium chicken broth, raisins, fresh mint, whole blanched almonds, lowfat plain yogurt, black beans, flour tortillas, romaine lettuce, tomato, red bell pepper, green onions, red wine vinegar, clove garlic, chili powder, ground cumin, salt, pepper, olive oil, cheddar cheese, nonfat plain yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=694098 (may not work)