This turned out to be a really tasty 'throw it all together' meal, and it was even better the next day for lunch, even cold! Vegetable-y, light, but cheesy and creamy all at the same time. And it's been a while since I've had orzo, and I almost forgot how much I'm in love with this pasta.
Here's what I did (I think):
- 2 sun dried tomato chicken sausage links, cubed
- 1 corn on the cob
- 1 handful asparagus
- 1 whole roasted red pepper
- 1/2 box orzo
- approx 1/8 cup of heavy cream
- 1/4 cup grated parmesan cheese
- 1 tbsp butter, sliced smaller
- crushed red pepper
- garlic powder
- Put corn on the cob in a Ziploc bag with some butter and seasonings (parsley, garlic powder - anything you want). Close bag only 75%. Nuke for 1 minute, flip over, nuke for another minute. Let cool enough to handle, then slice corn off of cob.
- Boil water & cook orzo until al dente...not a minute more. Drain.
- While boiling orzo, cut asparagus into 1 inch sections, and steam just a few minutes. Make sure it's cooked but still crunchy. Drain.
- Slice roasted red pepper.
- Put a slab of butter on bottom of pot you used to cook the pasta, turn on med-low. Add heavy cream. Stir a bit. Return pasta to pan and add corn, asparagus, roasted red pepper, sausage. Add parmesan cheese and seasonings.
The corn might sound weird, but it really helped with the flavors and textures. I love meals like this! Woo!