2 T. olive oil
4 green onions, minced
2 lg. yellow bell peppers, chopped
2 lg. red bell peppers, chopped
4 c. tomatoes, fresh, peeled, chopped
1/4 t. tarragon
1/3 c. water
1 1/2 lbs. orzo (rice-shaped pasta)
1 c. peas, fresh
In a large skillet, sauté green onions in olive oil until soft. Add the yellow and red peppers; stir to blend. Add tomatoes, tarragon, and water. Stir and simmer over low heat until most of the liquid evaporates. (Note: Take care not to burn this mixture.) Prepare the orzo according to the package directions. Add peas to the tomato mixture, and cook about 3 minutes. Drain the pasta, and toss with the tomato mixture. Salt to taste. Serves: 10.
Calories per serving: 165; protein: 6 grams; carbohydrate: 26 grams; fat: 4 grams; cholesterol: 2 milligrams.