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 (http://www.ilovepasta.org) (Reprinted with permission) From: Iris Grayson Date: 05 Oct 96