Title: Fajita-Style Orzo
Categories: Pasta Lowfat
Yield: 4 Servings

1	lb	Uncooked Orzo or Ditalini OR other small pasta shape
2	ts	Vegetable oil
2	lg	Red bell peppers cored, seeded and cut into wide strips
1	lg	Red onion; sliced into 1/4-inch thick rings
3	md	Tomatoes, very ripe
1	bn	Scallions; finely chopped
1		Jalapeno pepper seeded and minced
1/2	c	Lime juice
1	ts	Salt
1/4	c	Low-fat 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 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 By on

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