Creamy Orzo and Bacon
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
5 ounces Canadian bacon, diced
1 package (9-oz. size) frozen sugar snap peas
1/2 teaspoon lemon-pepper seasoning
1/2 cup half-and-half
2 tablespoons shredded fresh Parmesan cheese
2 tablespoons chopped fresh parsley
In Dutch oven or large saucepan, cook orzo in boiling water for 6 to 8 minutes or just until tender. Add sugar snap peas to broil pasta water and blanch for 1 minute. Remove from water and reserve. Drain pasta; cover to keep warm.
In same pan, 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.
Reduce heat to low. Stir in lemon-pepper seasoning and half-and-half. Simmer 2 minutes or until warm. Stir in cheese, parsley and cooked orzo.
Servings 4: Calories 251, 9g fat; 13g protein, 28g carbohydrate; 3g dietary fiber; 37mg cholesterol, 550 mg sodium. Exchanges: 1 ½ grain (starch), 1 lean meat, ½ vegetable, 0 non-fat milk, 1 ½ fat.