Pasta Rapido - cooking recipe

Ingredients

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

Preparation

Prepare beans; keep warm.
Stack tortillas, wrap in foil and heat in a 350\u00b0 oven for 15 minutes.