1 lb Uncooked Orzo or Ditalini OR other small pasta shape
2 tsp 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 Jalapeno pepper seeded and minced
1/2 cup Lime juice
1 tsp Salt
1/4 cup Low-fat sour cream OR guacamole
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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
Posted to MM-Recipes Digest V4 #143 by BobbieB1@aol.com on May 22, 1997
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