Ham and Asparagus Pasta



INGREDIENTS:

3/4 lb Fresh asparagus spears or one 10-oz. pkg.
frozen asparagus

2 cn (14-1/2-oz.) stewed tomatoes cut up

1 tb Dried parsley flakes

1/2 ts Dried basil, crushed

1/2 ts Dried oregano, crushed

1/8 ts Ground red pepper (optional)

1 c  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 sm Red or green sweet pepper cut into strips

Grated parmesan cheese (opt)

DIRECTIONS:

1. 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.)
  
2. 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.
  
3. 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.
  
4. To serve, place pasta mixture on a serving plater. Spoon
the sauce over the pasta. Serve with Parmesa cheese, if
desired. Serve at once.



Ham and Asparagus Pasta