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Sunday, June 13, 2010

Fajita-Style Orzo

Servings: 4
Serving Ideas: This dish is delicious with the addition of grilled chicken breasts, cut into thin strips.
Source: National Pasta Association,

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 jalapeƱo 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

1.    Prepare pasta according to package directions; drain.

2.    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.

3.    Mince the tomatoes and put them in a large bowl. Stir in the scallions, jalapeƱos, lime juice and salt.

4.    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.

5.    Divide the pasta among four bowls and top each with a spoonful of sour cream.

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