Low Carb Mexican Recipes

Ingredients:

1 lb uncooked orzo or ditalini or other, small pasta shape
2 tsp vegetable oil
2 large red bell peppers cored, seeded an, d cut into wide
1 large red onion, sliced into 1/4-inch thi
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

Instructions:

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%

Servings: 4