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Bake-Off® Contest 38, 1998
Knoxville, Tennessee

Springtime Orzo

Spring for a change from the same old pasta salad with this snappy combination.

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  • prep time 25 min
  • total time
  • ingredients 11
  • servings 3
 

Ingredients

1
cup uncooked orzo or rosamarina (rice-shaped pasta)
1
tablespoon butter or margarine
1/2
cup chopped green onions
1/4
cup chopped green bell pepper
6
oz. Canadian bacon, diced
1
(9-oz.) pkg. Green Giant® frozen sugar snap peas
1/2
teaspoon lemon-pepper seasoning
1/4
to 1/2 teaspoon salt
1/2
cup half-and-half
2
tablespoons shredded fresh Parmesan cheese
2
tablespoons chopped fresh parsley

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LOCATION

Steps

  • 1 In Dutch oven or large saucepan, cook orzo in lightly salted boiling water for 6 to 8 minutes or just until tender. Drain; cover to keep warm.
  • 2 In same Dutch oven, melt butter over medium-high heat. Add onions, bell pepper and bacon; cook and stir 1 to 2 minutes or until onions are tender. Reduce heat to medium. Add sugar snap peas; cook 2 minutes.
  • 3 Reduce heat to low. Stir in lemon-pepper seasoning, salt and half-and-half. Simmer 2 minutes or until warm. Stir in cheese, parsley and cooked orzo.
  • 1 In Dutch oven or large saucepan, cook orzo in lightly salted boiling water for 6 to 8 minutes or just until tender. Drain; cover to keep warm.
  • 2 In same Dutch oven, melt butter over medium-high heat. Add onions, bell pepper and bacon; cook and stir 1 to 2 minutes or until onions are tender. Reduce heat to medium. Add sugar snap peas; cook 2 minutes.
  • 3 Reduce heat to low. Stir in lemon-pepper seasoning, salt and half-and-half. Simmer 2 minutes or until warm. Stir in cheese, parsley and cooked orzo.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
450
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
7g,
7%
),
Cholesterol
55mg
55%;
Sodium
1440mg
1440%;
Total Carbohydrate
56g
56%
(Dietary Fiber
5g
5%
  Sugars
10g
10%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
25%;
Calcium
20%;
Iron
20%;
Exchanges:
3 1/2 Starch; 2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.