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Fajita-Style Orzo

 

24

Yield

4

servings

Prep

10

min

Cook

25

min

Ready

40

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

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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?

 

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