Orzo with Bacon and Asparagus

This skillet dinner has it all - orzo, bacon and asparagus blended in a quick meal that’s ready in 35 minutes.

(25)
6 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 35 min
  • total time 35 min
  • ingredients 6
  • servings 3
 

Ingredients

6
slices bacon, cut into 1/2-inch pieces
1
(14-oz.) can fat-free chicken broth with 1/3 less sodium
6 1/2
oz. (1 cup) uncooked orzo or rosamarina (rice-shaped pasta)
8
oz. fresh asparagus spears, trimmed, cut into 1-inch pieces
1/4
cup sliced roasted red bell peppers (from a jar)
2
oz. (1/2 cup) shredded fresh Asiago or Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook bacon in large nonstick skillet over medium heat until crisp. Reserve bacon and 2 tablespoons bacon drippings in skillet. Add broth; bring to a boil. Add orzo. Reduce heat to low; cover and cook 5 minutes.
  • 2 Add asparagus and roasted peppers; cover and cook an additional 5 to 10 minutes or until orzo and asparagus are tender, stirring occasionally. Sprinkle individual servings with cheese.
  • 1 Cook bacon in large nonstick skillet over medium heat until crisp. Reserve bacon and 2 tablespoons bacon drippings in skillet. Add broth; bring to a boil. Add orzo. Reduce heat to low; cover and cook 5 minutes.
  • 2 Add asparagus and roasted peppers; cover and cook an additional 5 to 10 minutes or until orzo and asparagus are tender, stirring occasionally. Sprinkle individual servings with cheese.

EXPERT TIPS

toggle

Expert Tips

Asiago is an Italian cow's milk cheese. It's rich nutty flavor sharpens as the cheese ages. Young Asiago makes a mild table cheese while aged Asiago is a flavorful grating cheese. Try aged asiago in place of Parmesan in your favorite recipes.

It's easy to roast a red bell pepper for this recipe. Securely pierce a pepper through the stem with a fork and hold it over a gas burner flame, rotating it until it's blackened on all sides. Immediately transfer the pepper to a small paper bag; close the bag. let the pepper steam in the bag for 5 minutes, then peel it.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
430
(
Calories from Fat
125),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
6g,
6%
),
Cholesterol
25mg
25%;
Sodium
840mg
840%;
Total Carbohydrate
52g
52%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
22%;
Vitamin C
22%;
Calcium
28%;
Iron
18%;
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 2 High-Fat Meat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.