Creamy Orzo With Asparagus And Prosciutto
Here's one pasta with cream sauce that won't blow your diet!
- 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
- In a medium-sized 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.
Per serving: 375 kcal cal., 11 g fat (5 g sat. fat), 51 g carb., 4 g fiber, 5 g sugar, 18 g pro., 166 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet