Valley Fig Growers
Orzo With Figs, Gorgonzola, & Prosciutto
Makes about 7 cups (8-10 servings).
Ingredients
- 1 pound orzo (rice shaped pasta)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon crushed hot red pepper flakes
- 1 cup (packed) coarsely chopped spinach leaves
- 1 cup (4 oz.) coarsely chopped Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or Mission Figs
- 2 ounces (1/2 cup) thinly sliced prosciutto, chopped
- 1 cup chicken broth
- 1 cup (4 oz.) crumbled Gorgonzola or other blue cheese
Directions
- Cook orzo according to package. Set aside. In large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes and cook, about 1 minute. Stir in spinach and cook until wilted, about 1 minute. Stir in figs and prosciutto and cook 1 minute longer. Add pasta, stirring to combine. Pour in chicken broth and cook until most of the liquid has absorbed, 2-3 minutes. Remove from heat; stir in cheese. Makes about 7 cups (8-10 servings).
Nutrition Information
amount per serving
- Calories 277
- % Calories from Fat 23%
- Fat 7
- Cholesterol 13
- Protein 11
- Carbohydrates 42
- Fiber 3
- Iron 2
- Sodium 374
- Calcium 96
- Potassium 187
