Fajita-Style Orzo
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
orzo pasta
|
*
|
| 2 | teaspoons |
vegetable oil
|
|
| 2 | large |
sweet red bell peppers
cored, seeded |
|
| 1 | large |
red onion
sliced |
|
| 3 | medium |
tomatoes
|
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| ½ | cup |
lime juice
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
sour cream, non-fat
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
orzo pasta
|
*
|
| 1E+1 | ml |
vegetable oil
|
|
| 2 | large |
sweet red bell peppers
cored, seeded |
|
| 1 | large |
red onion
sliced |
|
| 3 | medium |
tomatoes
|
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 118 | ml |
lime juice
|
|
| 5 | ml |
salt
|
|
| 59 | ml |
sour cream, non-fat
|
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, 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.
