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| RECIPE FOR HAM AND ASPARAGUS PASTA |
Title: Ham And Asparagus Pasta
Category: Entree
Serves: 4
Ingredients:
| 0.75 | lb | Fresh asparagus spears or | | | - one 10-oz. pkg. frozen | | | - asparagus | | 2.00 | cn | (14-1/2-oz.) stewed tomatoes | | | - cut up | | 1.00 | tb | Dried parsley flakes | | 0.50 | ts | Dried basil, crushed | | 0.50 | ts | Dried oregano, crushed | | 0.12 | ts | Ground red pepper (optional) | | 1.00 | c | Evaporated skim milk | | | 10-oz. multicolored pasta | | | - such as wagon wheel or | | | - corkscrew | | 6.00 | oz | Lean fully cooked ham, cut | | | - into bite-size strips | | 1.00 | sm | Red or green sweet pepper | | | - cut into strips | | | 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.
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