Fajita-style orzo

4 Servings

Ingredients

Quantity Ingredient
1 pounds Uncooked Orzo or Ditalini OR other small pasta shape
2 teaspoons Vegetable oil
2 larges Red bell peppers cored, seeded and cut into wide strips
1 large Red onion; sliced into 1/4-inch thick rings
3 mediums Tomatoes, very ripe
1 bunch Scallions; finely chopped
1 Jalapeno pepper seeded and minced
½ cup Lime juice
1 teaspoon Salt
¼ cup Low-fat sour cream OR guacamole

Directions

Prepare pasta according to package directions; drain.

Brush the red pepper strips and onion rings lightly with the vegetable oil. Over medium-hot coals, grill the vegetables until they are very soft, about 8 to 9 minutes.

Mince the tomatoes and put them in a large bowl. Stir in the scallions, jalapenos, lime juice and salt.

When the peppers and onions are ready, transfer them from the grill to a cutting board. Cut them into very thin strips and add to the salsa with the pasta. Toss well. Divide the pasta among four bowls and top each with a spoonful of sour cream.

*This dish is delicious with the addition of grilled chicken breasts, cut into thin strips.

Each serving provides: 760 Calories; 25.9 g Protein; 150 g Carbohydrates; 6 g Fat; 0 mg Cholesterol; 564 mg Sodium. Calories from Fat: 7%

Copyright National Pasta Association () (Reprinted with permission)

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