Ham and Asparagus Pasta

Recipes 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)

Recipe 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