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Fajita-Style Orzo

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Low-fat/cal Pasta


  • 1 lb Uncooked Orzo or Ditalini OR other small pasta shape
  • 2 ts Vegetable oil
  • 2 lg Red bell peppers cored, seeded and cut into wide strips
  • 1 lg Red onion; sliced into 1/4-inch thick rings
  • 3 md Tomatoes, very ripe
  • 1 bn Scallions; finely chopped
  • 1 Jalapeno pepper seeded and minced
  • 1/2 c Lime juice
  • 1 ts Salt
  • 1/4 c 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. 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 ( (Reprinted with permission)
From: Iris Grayson Date: 05 Oct 96
Posted to MM-Recipes Digest V4 #143 by on May 22, 1997