Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fajita-Style Orzo
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- #63558
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound uncooked orzo or ditalini or other small pasta shape
2 teaspoons 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 tablespoon salt
1/4 cup low-fat sour cream or guacamole
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 (or under a broiler), 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 serving bowls and top each with a spoonful of sour cream or guacamole.
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nutrition data
Nutritional data has not been calculated yet.
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