Creamy Orzo With Asparagus And Prosciutto
Here's one pasta with cream sauce that won't blow your diet
Nutrition Score per serving
1 cup: 369 calories
12 g fat (30% of calories); 4 g saturated fat
49 g carbs
16 g protein
4 g fiber
129 mg calcium
3 mg iron
593 mg sodium
Serves: 4
Prep Time: 5 minutes
Cook Time: 18 minutes
Ingredients
| 3 | c | reduced-sodium chicken broth |
| 1 1⁄3 | c | (about 8 ounces) orzo |
| 1 | T | olive oil |
| 1⁄2 | c | chopped onion |
| 2 1⁄2 | c | (about 3/4 pound) asparagus, trimmed and cut into 1-inch pieces |
| 1⁄2 | c | reduced-fat sour cream |
| 1⁄2 | c | (1 ounce) julienned prosciutto |
| 1⁄2 | t | freshly ground pepper |
| 1 | T | chopped fresh Italian (flat-leaf) parsley |
| 1⁄4 | c | grated Parmesan cheese |
Instructions
In a medium covered saucepan, bring broth and 1 cup of water to a boil over high heat. Add orzo, then return to a boil. Reduce heat to low, and simmer uncovered, according to package directions, until al dente (usually about 11 minutes). Drain pasta, and set aside the cooking liquid.
Meanwhile, heat oil in a medium skillet over medium-high heat until hot but not smoking. Saute onion for about 1 minute or until it just begins to soften. Toss in asparagus and saute for 2 to 3 more minutes. Remove from heat.
Add in orzo, 1 cup of the reserved cooking liquid, sour cream, prosciutto, pepper, and parsley, and stir until well combined. Divide among 4 bowls. Top with Parmesan and serve.
Meanwhile, heat oil in a medium skillet over medium-high heat until hot but not smoking. Saute onion for about 1 minute or until it just begins to soften. Toss in asparagus and saute for 2 to 3 more minutes. Remove from heat.
Add in orzo, 1 cup of the reserved cooking liquid, sour cream, prosciutto, pepper, and parsley, and stir until well combined. Divide among 4 bowls. Top with Parmesan and serve.
