Recipe - Fajita-Style Orzo

1 pound Uncooked Orzo or Ditalini
OR other small pasta shape
2 teaspoon Vegetable oil
2 lg Red bell peppers
cored, seeded
and cut into wide strips
1 lg Red onion; cut or sliced up
into 1/4inch thick rings
3 md Tomatoes, very ripe
1 bn Scallions; finely chopped
1 Jalapeno pepper
seeded and minced
One half cup Lime juice
1 teaspoon Salt
One fourth cup Lowfat sour cream
OR guacamole

Prepare pasta according to package directions; drain.

Brush the red pepper strips and onion rings lightly with the vegetable oil.
Over mediumhot 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 MMRecipes Digest V4 #143 by BobbieB1@aol.com on May 22, 1997