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Ham and asparagus pasta
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| Artist: |
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| Categories: |
Asparagus, Entrees, Ham, Pastas & Noodles, Pork, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3/4
| lbs | Fresh asparagus spears or | | | - one 10-oz. pkg. frozen | | | - asparagus | | 2
| can | (14-?oz.) stewed tomatoes | | | - cut up | | 1
| tbsp | Dried parsley flakes | | 1/2
| tsp | Dried basil, crushed | | 1/2
| tsp | Dried oregano, crushed | | 1/8
| tsp | Ground red pepper (optional) | | 1
| cup | Evaporated skim milk | | | 10-oz. multicolored pasta | | | - such as wagon wheel or | | | - corkscrew | | 6
| oz | Lean fully cooked ham, cut | | | - into bite-size strips | | 1
| small | Red or green sweet pepper | | | - cut into strips | | | Grated Parmesan cheese (opt) |
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Procedures:
| 1 | Snap off and discard the woody bases from the fresh asparagus, if using. | | 2 | Bias-slice the asparagus into 1-inch pieces. | | 3 | (or thaw and drain the frozen asparagus). | | 4 | For sauce, in a medium saucepan combine stewed tomatoes, parsley, basil, oregano, and ground red pepper, if desired. | | 5 | Bring to boiling. | | 6 | Simmer the sauce, uncovered, about 15 minutes or till reduced to 2-?cups, stirring occasionally. | | 7 | Add the evaporated milk all at once, stirring constantly. | | 8 | Heat mixture through; do not boil. | | 9 | 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. | | 10 | Drain pasta and vegetables. | | 11 | To serve, place pasta mixture on a serving plater. | | 12 | Spoon the sauce over the pasta. | | 13 | Serve with parmesa cheese, if desired. | | 14 | Serve at once. | | 15 | Makes 4 or 5 main-dish servings. | | 16 | Nutritional information: 465 calories, 4 g fat, 15 meg chol. |
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