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Creamy Orzo with Asparagus and Prosciutto Recipe

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This recipe for Creamy Orzo with Asparagus and Prosciutto, by , is from The Team Supreme Figure and Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Krasemann
Added: Friday, March 21, 2008


Serves 4
Prep time: 10 minutes
Cook time: 18 minutes

3 cups reduced-sodium chicken broth
1 1/3 cups orzo
1 tbsp. olive oil
½ chopped onion
2 ½ cups asparagus trimmed and cut into 1-inch pieces
½ cup reduced-fat sour cream
½ cup julienned prosciutto
½ tsp. freshly ground pepper
1 tbsp. chopped fresh Italian parsley
¼ cup grated Parmesan cheese

1.) In medium covered saucepan, bring broth and 1 cup of water to a boil over high heat. Add orzo, and then return to a boil. Reduce heat to low, and simmer uncovered, according to package directions, until al dente. Drain pasta and set aside the cooking liquid.

2.) Meanwhile, heat oil in a medium skillet over medium-high heat until hot but not smoking. Sauté onion for about 1 minute or until it begins to soften. Toss in asparagus and sauté for 2-3 more minutes. Remove from heat.

3.) Add in orzo, 1 cup of reserved cooking liquid, sour cream, prosciutto, pepper, and parsley, and stir until well combined. Divide among 4 bowls. Top with Parmesan and serve.

Nutrition (1cup)
369 calories
12g Fat / 4g Saturated Fat
49g Carbohydrates
4g Fiber
16g Protein
593 mg Sodium

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