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Ingredients Jump to Instructions ↓

  1. 1 cup uncooked orzo or rosamarina (rice-shaped pasta)

  2. 1 tablespoon butter or margarine

  3. 1/2 cup chopped green onions

  4. 1/4 cup chopped green bell pepper

  5. 6 oz. Canadian bacon, diced

  6. 1 (9-oz.) pkg. Green Giant® frozen sugar snap peas

  7. 1/2 teaspoon lemon-pepper seasoning

  8. 1/4 to 1/2 teaspoon salt

  9. 1/2 cup half-and-half

  10. 2 tablespoons shredded fresh Parmesan cheese

  11. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  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.

  4. High Altitude (3500-6500 ft)

  5. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 1/3 Cups)

  6. Calories 450 (Calories from Fat 130),

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