Prosciutto And Summer Veggie Orzo

1/4 to 1/2 cup orzo, depending how hungry you are (or how many lunches you want), cooked according to package directions, mixed with a little olive oil to keep it from sticking, and set aside
olive oil
small onion, diced
1 yellow squash, halved and thinly sliced
a few thin slices of prosciutto, cut into about 1-inch pieces
a few leaves of sage, cut into small pieces
one ear's worth of corn kernels, stripped off the cob
1 medium tomato or half large tomato, diced and seeds removed
salt and pepper


Heat a tablespoon or so of olive oil in a large skillet over medium-high heat. Add onions. Saute for about 5 minutes and then add your squash. Mix well so onions aren't all on the bottom. Cook until squash and onions soften and start to brown (or to your liking). Feel free to add more olive oil if you need it.

Add the prosciutto and sage, and saute for about a minute.
Then mix everything well. You just want to get the prosciutto and sage to get hot.
Then toss in your corn kernels and diced tomato, and give everything another good stir.
Then take the orzo that you set aside earlier and stir it into the mixture. Season to taste with salt and pepper.
-Delicious Dishings