Pasta Rapido
A vibrant and versatile pasta dish with fresh herbs, vegetables, and spicy peppers, perfect for lively dinners or casual gatherings with bold flavors and hearty ingredients.
Ingredients
- 1/4 to 1/2 cup olive oil ⓘ
- garlic ⓘ
- 3 Serrano peppers ⓘ
- vegetables of your choice ⓘ
- 3/4 pound pasta ⓘ
- 1/4 cup Parmesan cheese ⓘ
- 1 cup lentils ⓘ
- 1 cup pearl barley ⓘ
- 4 cups low-sodium chicken broth ⓘ
- 1/2 cup raisins ⓘ
- 1/2 cup minced fresh mint ⓘ
- 1/4 cup whole blanched almonds ⓘ
- 1 cup low-fat plain yogurt ⓘ
- Black Beans ⓘ
- 12 flour tortillas ⓘ
- 1 head romaine lettuce ⓘ
- 1 large tomato ⓘ
- 1 large red bell pepper ⓘ
- 6 green onions ⓘ
- 1/4 cup red wine vinegar ⓘ
- 1 large clove garlic ⓘ
- 1 teaspoon chili powder ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 2 tablespoons olive oil or salad oil ⓘ
- 1/4 cup shredded extra sharp Cheddar cheese ⓘ
Instructions
- Prepare the beans according to your preferred method and keep them warm.
- Stack the tortillas, wrap them in foil, and heat in a 350°F (175°C) oven for 15 minutes.
- Cook the pasta in boiling salted water until al dente, then drain.
- While pasta is cooking, heat olive oil in a large skillet over medium heat.
- Add minced garlic and sliced Serrano peppers; sauté until fragrant.
- Add chopped vegetables and cook until tender.
- Stir in cooked lentils, pearl barley, and chicken broth; simmer until grains are tender and mixture thickens slightly.
- Mix in raisins, minced mint, and shredded Parmesan cheese.
- Serve the pasta topped with the vegetable and lentil mixture, garnished with almonds and extra Parmesan if desired.
Nutrition & Diet Analysis (per serving)
1383
kcal
69% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).