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| 1 x ca. 450 g | Uncooked Orzo or Ditalini Or other small pasta shape |
| 2 Teelöffel | vegetable oil |
| 2 gross | Red bell peppers cored, seeded and cut into wide strips |
| 1 gross | Red onion; sliced into 1/4-inch thick rings |
| 3 mittel | Tomatoes, very ripe |
| 1 Bund | Scallions finely chopped |
| 1 | Jalapeno pepper seeded, minced |
| 1/2 Tasse | lime juice |
| 1 Teelöffel | salt |
| 1/4 Tasse | Low-fat sour cream Or guacamole |
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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%
with permission)
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