Recipe - Ham And Asparagus Pasta

Three fourths pound Fresh asparagus spears or
one 10oz. pkg. frozen
asparagus
2 cn (141/2oz.) stewed tomatoes
cut up
1 tablespoon Dried parsley flakes
One half teaspoon Dried basil, crushed
One half teaspoon Dried oregano, crushed
1/8 teaspoon Ground red pepper (optional)
1 cup Evaporated skim milk
10oz. multicolored pasta
such as wagon wheel or
corkscrew
6 ounce Lean fully cooked ham, cut
into bitesize strips
1 small Red or green sweet pepper
cut into strips
Grated Parmesan cheese (opt)

Snap off and discard the woody bases from the fresh asparagus, if using.
Biasslice the asparagus into 1inch 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 2One half 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 maindish servings.

NUTRITIONAL INFORMATION: 465 calories, 4 g fat, 15 meg chol.

SOURCE: Better Homes and Gardens Magazine, March 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini