Recipe: Fajita-Style Orzo

FAJITA-STYLE ORZO

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
FOR THE SALSA:
3 medium-size tomatoes, very ripe
1 bunch scallions, finely chopped
1 jalapeno pepper, seeded and minced
1/2 cup lime juice
1 tsp salt (or to taste)
TO SERVE:
1/4 cup low-fat sour cream (or guacamole)

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.

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

Servings: 4
Source: National Pasta Association