Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Fresh asparagus spears or one 10-oz. pkg. frozen asparagus |
| 2 cans | (14-1/2-oz.) stewed tomatoes cut up |
| 1 tablespoon | Dried parsley flakes |
| ½ teaspoon | Dried basil, crushed |
| ½ teaspoon | Dried oregano, crushed |
| ⅛ teaspoon | Ground red pepper (optional) |
| 1 cup | Evaporated skim milk |
| \N \N | 10-oz. multicolored pasta such as wagon wheel or corkscrew |
| 6 ounces | Lean fully cooked ham, cut into bite-size strips |
| 1 small | Red or green sweet pepper cut into strips |
| \N \N | Grated Parmesan cheese (opt) |
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 2-½ 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