Creamy Orzo With Asparagus And Prosciutto

Here's one pasta with cream sauce that won't blow your diet

Ingredients

3 cups reduced-sodium chicken broth
1 1/3 cups (about 8 ounces) orzo
1 tablespoon olive oil
1/2 cup chopped onion
2 1/2 cups (about 3/4 pound) asparagus, trimmed and cut into 1-inch pieces
1/2 cup reduced-fat sour cream
1/2 cup (1 ounce) julienned prosciutto
1/2 teaspoon freshly ground pepper
1 tablespoon chopped fresh Italian (flat-leaf) parsley
1/4 cup grated Parmesan cheese

Directions

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.