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.
Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.