Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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%

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