| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 2 | Servings | |
INGREDIENTS
| 1 | tb | Grated Parmesan cheese |
| 2 | tb | Chive-and-onion cream cheese |
| 2 | tb | Skim milk |
| 1/8 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | tb | Drained diced pimento |
| 2/3 | c | Uncooked orzo, (rice-shaped pasta) |
| 1/3 | c | Sliced green onions |
INSTRUCTIONS
Combine first 5 ingredients in a bowl; beat at medium speed of an electric mixer until smooth. Stir in pimento. Cook orzo in boiling water 8 minutes. Add green onions, and cook an additional 2 minutes; drain well. Add to cream cheese mixture; stir well. Yield: 2 servings (serving size: 1 cup). Per serving: 179 Calories; 6g Fat (31% calories from fat); 7g Protein; 24g Carbohydrate; 18mg Cholesterol; 236mg Sodium Serving Ideas : Serve immediately. Recipe by: Cooking Light, Jul/Aug 1994, page 104 Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.
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