Since I worked off so many calories yesterday morning, I felt free to use up some of the 35% cream that I have in the fridge from Friday when we had Tyler's cousin and his girlfriend over for dinner. They made the main meal, an amazing steak with brandy cream sauce (I am going to get the recipe and share with y'all, don't worry). Tyler said it was the best orzo dish I have made. Of course. For those of you, however, who have not done a boot camp lately I've noted substitutions to lighten it up below.
BREADED PORK CHOPS recipe via Bon Appetit
Makes 4 side dish servings
I've instructed to chop the vegetables small because orzo is a small pasta. It's nicer to have your vegetables about the same size as your pasta.
To lighten it up, use half and half or low fat cream cheese + some milk. Turn down the heat to low when you add these though, high heat will cause lower fat options to separate.
- 1 cup orzo pasta
- olive oil
- 1/4 red onion, chopped finely
- 1/2 medium zucchini, diced small
- 1 tomato, diced small
- 2 tbsp basil pesto
- 1/4 cup heavy cream
- salt and pepper
- 1/4 cup finely grated Parmesan cheese
Cook pasta 1 minute less than package directions. Meanwhile, heat a little oil in a pan over medium heat. Add onion, saute for 2 minutes. Increase heat to medium high, add zucchini and saute for 1 minute. Add tomato, along with as much juice you can salvage from chopping it, and pesto. Add pasta and cream to the pan, stir to combine, season with salt and pepper. Turn off heat, add Parmesan cheese and stir. Serve immediately.