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Ingredients:
1 lb uncooked orzo or ditalini or other, small pasta shape
2 tsp vegetable oil
2 large red bell peppers cored, seeded an, d cut into wide
1 large red onion, sliced into 1/4-inch thi
3 medium tomatoes, very ripe
1 bunch scallions, finely chopped
1 jalapeno pepper seeded and minced
1/2 cup lime juice
1 tsp salt
1/4 cup low-fat sour cream or guacamole
Instructions:
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)
Servings: 4
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. Unknown
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Fajita-Style Orzo Recipe brought to you by Mexican Recipes To-Go
