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Fajita-style Orzo

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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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