Ham and asparagus pasta
Yield: 4 servings
Ingredients:
- 3/4 lb Fresh asparagus spears or 1 c Evaporated skim milk - one 10-oz. pkg. frozen 10-oz. multicolored pasta - asparagus - such as wagon wheel or
- 2 cn (14-1/2-oz.) stewed tomatoes - corkscrew - cut up 6 oz Lean fully cooked ham cut
- 1 tb Dried parsley flakes - into bite-size strips
- 1/2 ts Dried basil crushed 1 sm Red or green sweet pepper
- 1/2 ts Dried oregano crushed - cut into strips
- 1/8 ts Ground red pepper (optional) Grated Parmesan cheese (opt)
Instructions:
Snap off and discard the woody bases from the fresh asparagus if using. Bias-slice the asparagus into 1-inch pieces. (Or thaw and drain the frozen asparagus.) FOR SAUCE in a medium saucepan combine stewed tomatoes parsley basil oregano and ground red pepper if desired. Bring to boiling. Simmer the sauce uncovered about 15 minutes or till reduced to 2-1/2 cups stirring occasionally. Add the evaporated milk all at once stirring constantly. Heat mixture through; do not boil. Meanwhile prepare pasta according to package directions EXCEPT add the asparagus ham and sweet pepper to the boiling water during the last 4 minutes of cooking time. Drain pasta and vegetables. To serve place pasta mixture on a serving plater. Spoon the sauce over the pasta. Serve with Parmesa cheese if desired. Serve at once. Makes 4 or 5 main-dish servings. NUTRITIONAL INFORMATION: 465 calories 4 g fat 15 meg chol. SOURCE: Better Homes and Gardens Magazine March 1993
