Fajita-Style Orzo
24
24
Ingredients
| 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
|
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.
Nutrition Facts
Serving Size 306g (10.8 oz)Amount per Serving
Calories 11137% of calories from fat
% Daily Value *
Total Fat 5g
7%
Saturated Fat 2g
8%
Trans Fat
0g
Cholesterol 6mg
2%
Sodium 611mg
25%
Total Carbohydrate
6g
6%
Dietary Fiber 4g
15%
Sugars g
Protein
6g
Vitamin A 68%
•
Vitamin C 216%
Calcium 5%
•
Iron 5%
* based on a 2,000 calorie diet
How is this calculated?
