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
Preparation
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.
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.
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.
