| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Low fat, Pasta | 4 | Servings | |
INGREDIENTS
| 1 | lb | Uncooked Orzo or Ditalini |
| OR other small pasta | ||
| shape | ||
| 2 | t | Vegetable oil |
| 2 | Red bell peppers | |
| cored seeded | ||
| and cut into wide strips | ||
| 1 | Red onion, sliced | |
| into 1/4-inch thick rings | ||
| 3 | Tomatoes, very ripe | |
| 1 | Scallions, finely chopped | |
| 1 | Jalapeno pepper | |
| seeded and minced | ||
| 1/2 | c | Lime juice |
| 1 | t | Salt |
| 1/4 | c | Low-fat sour cream |
| OR guacamole |
INSTRUCTIONS
1997 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 (http://www.ilovepasta.org) (Reprinted with permission) From: Iris Grayson Date: 05 Oct 96 Posted to MM-Recipes Digest V4 #143 by BobbieB1@aol.com on May 22,
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