An amazing melding of corn and pasta . The texture is great. This recipe is easy to double or triple but be sure the frying pan is large enough to handle the volume. I cook at altitude so times may vary depending on where you live.....
Melt butter in a frying pan.
As soon as the butter starts to brown, add the corn and cook stirring often over medium heat.
After about 5 minutes the corn should be browning.
Add salt and pepper and the pinch of nutmeg and Parmesan cheese if using it.
Add cooked and drained orzo and heat through.
Add cream as needed and heat through.
Mixture should be about as creamy as alfredo sauce.
Adjust seasoning and serve.
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 102 | ||
Calories from Fat: 102 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 118.6mg | 4 % | |
Potassium 3.9mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 102
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