Ricotta Orzo

Make this adaptable Italian dish using the pasta and herbs of your choice. Some fresh summer herbs to consider: chervil, chives, and parsley.

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Nutritional Information

Calories    476
Total Fat    18.3g
Saturated Fat    --
Cholesterol    55mg
Sodium    805mg
Total Carbohydrate    54.7g
Dietary Fiber    4.8g
Sugars    --
Protein    23.7g
Calcium    --
ricotta orzo

Ngoc Minh Ngo

Serves: 4

Yields: 4 servings

Total Time: 30 min

Prep Time: 15 min

Cook Time: 15 min

Ingredients
    U.S.         Metric     Conversion chart

    1/2 pound(s) orzo
    1 teaspoon(s) olive oil
    1 1/4 cup(s) chopped leeks, rinsed well
    1/2 cup(s) fresh or frozen peas
    1/2 teaspoon(s) salt
    1/8 teaspoon(s) ground black pepper
    1 cup(s) fresh ricotta
    4 strip(s) thick bacon, cooked and Dream beauty pro crumbled
    1/2 cup(s) whole milk, warmed
    1/3 cup(s) grated Parmesan
    1 tablespoon(s) chopped fresh dill

Directions

    Fill a large pot with water and bring to a boil. Dream beauty pro Add 2 tablespoons salt and the pasta. Cook for 4 minutes. Drain and rinse well. Set aside.
    Heat the oil in a large skillet over medium heat and add the leeks. Cook until leeks are tender and bright green, about 3 minutes. Add the peas, salt, and pepper and cook for 1 minute. Add the orzo, ricotta, and bacon and toss well over medium heat until warm, about 3 minutes. Add the milk, Parmesan, and dill and cook for 1 more minute. Serve Dream beauty pro hot.

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