Brown butter corn and feta orzo with crispy prosciutto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 tsp Thyme, fresh 3 tbsp chopped Shallots 1 pepper Jalapeno Peppers 0.66 tbsp Honey 16 oz Orzo, Barilla, uncooked 2 tbsp Extra Virgin Olive Oil 3 oz Prosciutto 2 tbsp Champagne vinegar 16 oz Tomato, grape (3oz = appro 12 tomatoes) 4 serving Corn on the Cob, fresh med. ear 2 serving Lemon juice - of half lemon, 1 Tablspoon (Atkins) 4 tbsp Butter, salted 4 oz Athenos Reduced Fat Feta Cheese
Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain and add the pasta right back to the pot.
2. Meanwhile, cook the prosciutto in a large skillet set over medium heat until crispy, about 2 minutes per side. Remove the prosciutto from the skillet.
3. To the skillet, add the butter. Allow the butter to brown until it smells toasted and is a deep golden color, about 3-4 minutes. Stir in the olive oil, shallot, jalapeņo, and thyme. Cook 1-2 minutes, then remove from the heat. Pour the browned butter over the hot orzo. Toss to combine.
4. To the orzo, add the lemon juice, vinegar, and honey. Season with salt and pepper and toss. Stir in the corn, tomatoes, and feta. Top the pasta with crispy prosciutto. Serve warm or at room temp.
Serving Size: makes 6 servings
2. Meanwhile, cook the prosciutto in a large skillet set over medium heat until crispy, about 2 minutes per side. Remove the prosciutto from the skillet.
3. To the skillet, add the butter. Allow the butter to brown until it smells toasted and is a deep golden color, about 3-4 minutes. Stir in the olive oil, shallot, jalapeņo, and thyme. Cook 1-2 minutes, then remove from the heat. Pour the browned butter over the hot orzo. Toss to combine.
4. To the orzo, add the lemon juice, vinegar, and honey. Season with salt and pepper and toss. Stir in the corn, tomatoes, and feta. Top the pasta with crispy prosciutto. Serve warm or at room temp.
Serving Size: makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 404.6
- Total Fat: 14.4 g
- Cholesterol: 28.0 mg
- Sodium: 490.2 mg
- Total Carbs: 58.4 g
- Dietary Fiber: 4.4 g
- Protein: 13.9 g
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