Half Baked Harvest · by Tieghan Gerard★ 4.6 (179)
Brown Butter Corn and Feta Orzo with Crispy Prosciutto
NUTRITION · PER SERVING25M COOK
CAL 36%·PRO 46%
CARBS 83G46% OF CAL
10G FIBER0G ADDED0G INTRINSIC61G OTHER12G TOTAL SUGAR
FAT 35G45% OF CAL
13G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light orzo pasta salad with corn, crispy prosciutto, and feta cheese, brightened with lemon and fresh herbs. Perfect for summer, it comes together quickly.
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View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound dry orzo pasta
- 3 ounces prosciutto, torn
- 4 tablespoon salted butter
- 2 tablespoons extra virgin olive oil
- 1 shallot, finely chopped
- 1 jalapeño, seeded if desired, and chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons champagne or apple cider vinegar
- 2 teaspoons honey
- 1/2 cup fresh basil, roughly chopped
- 1/4 cup fresh chopped chives
- 4 ears grilled or steamed corn, kernels removed from the cobb
- 2 cups cherry tomatoes, halved
- 8 ounces crumbled feta cheese
- 2 avocados, sliced
At a glance
PER SERVING · TIME 25M
CAL 36%·PRO 46%
CARBS 83G46% OF CAL
10G FIBER0G ADDED0G INTRINSIC61G OTHER12G TOTAL SUGAR
FAT 35G45% OF CAL
13G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 788mg
- Total sugar
- 12g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 527mg
- Calcium
- 210mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 788MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.