MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Pasta, Low fat
       Yield: 4 Servings
       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 (
   (Reprinted with permission)
   From: Iris Grayson                    Date: 05 Oct 96