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Springtime Orzo

(15)
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  • 25 min prep time
  • 0 min total time
  • 11 ingredients
  • 3 servings
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    788

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

Bake-Off® Contest 38, 1998
Karen Shankles
Knoxville, Tennessee

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. 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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
450
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
7g
35%
Cholesterol
55mg
18%
Sodium
1440mg
60%
Total Carbohydrate
56g
19%
Dietary Fiber
5g
20%
Sugars
10g
Protein
24g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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