- 1/2 lb uncooked orzo
- 1 lb fresh spinach
- 3/4 cup consomme
- butter
- 2 oz. prosciutto, sliced thin
- 1/2 cup parmesan, grated
- salt and pepper
- Cook the orzo in boiling salted water. Drain thoroughly.
- Wilt the spinach in a skillet. Put it in a food processor with the consomme. Process until smooth.
- Melt 1 tbsp of butter in a skillet and then add the prosciutto. Cook 2 minutes.
- Stir in the spinach sauce, cheese, and then season with pepper. Add salt only if necessary.
- Stir in the orzo and cook 1 minute.
- Serve.