Here’s one pasta dish with cream sauce that won’t blow your diet.

Serves: 4; Prep Time: 10 minutes; Cook Time: 18 minutes
Ingredients:
3 cups reduced-sodium chicken broth
1 1/3 cups (about 8 ounces) orzo
1 tablespoon olive oil
1/2 cup chopped onion
2 1/2 cups (about 3/4 pound) asparagus, trimmed and cut into 1-inch pieces
1/2 cup reduced-fat sour cream
1/2 cup (1 ounce) julienned prosciutto
1/2 teaspoon freshly ground pepper
1 tablespoon chopped fresh Italian (flat-leaf) parsley
1/4 cup grated Parmesan cheese
Directions:
In a medium covered saucepan, bring broth and 1 cup of water to a boil over high heat. Add orzo, then return to a boil.
Reduce heat to low, and simmer uncovered, according to package directions, until al dente (usually about 11 minutes). Drain pasta, and set aside the cooking liquid.
Meanwhile, heat oil in a medium skillet over medium-high heat until hot but not smoking. Saute onion for about 1 minute or until it just begins to soften.
Toss in asparagus and saute for 2 to 3 more minutes. Remove from heat.
Add in orzo, 1 cup of the reserved cooking liquid, sour cream, prosciutto, pepper, and parsley, and stir until well combined. Divide among 4 bowls. Top with Parmesan and serve.
Nutrition Facts:

1 cup: 369 calories, 12 g fat (30% of calories); 4 g saturated fat, 49 g carbs, 16 g protein, 4 g fiber, 129 mg calcium, 3 mg iron, 593 mg sodium
http://fitceleb.imnotobsessed.com/2008/04/29/creamy-orzo-with-asparagus-...