*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I'm not a big pasta eater but I could eat orzo or pastina anytime. Most of us only think of using fetticini with alfredo sauce so I was happy to stumble across this recipe. I doubled the sauce used fat free half and half and much more cheese. We loved this Marilyn and the dish pairs very nicely with chicken franchese. Thanks!
My whole family liked this recipe. I didn't add the nutmeg or the chives and I did add more cheese. I used the pre-shredded stuff. The only suggestion I had was from my husband who said he would like more cheese in it. I might double the sauce next time and add some cooked chicken to it.
Thought this was good. I only made half the amount of orzo and maybe I used too much parmesan as it was a little grainy. I added garlic powder and a dried herb mix that included red onion chive and dill. Had this with sweet and spicy salmon and it was a nice creamy accompaniment. This is a good base recipe suitable for tinkering.
I thought this was pretty bland...And that's a lot coming from me. I'm the type of person that prefers "beige" food so I thought this would be right up my alley. It definitely was not. I did use fresgly grated Parmesan perhaps that made it more bland (???)...At any rate I added some Italian Seasoning and a bit of salt. It was edible just not something I'll probably make again.
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