Fajita Style Orzo Recipe
Ingredients
1 pound Orzo, Ditalini, or other small pasta shape, uncooked
2 teaspoons vegetable oil
2 large red bell peppers, cored, seeded and cut into wide strips
1 large red onion, sliced into 1/4-inch-thick rings
3 medium tomatoes, very ripe
1 bunch scallions, finely chopped
1 jalapeño pepper, seeded and minced
1/2 cup lime juice
1 teaspoon salt
1/4 cup low-fat sour cream
OR
1/4 cup low-fat 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, jalapeños, 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.
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, jalapeños, 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.
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