HAM AND ASPARAGUS PASTA
Steps:
- Snap off and discard the woody bases from the fresh asparagus, if using. Bias-slice asparagus into 1-inch pieces. (Or, thaw and drain the frozen cut asparagus.) Set aside.
- 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 platter. Spoon the sauce over the pasta. Serve with Parmesan cheese, if desired. Serve at once.
- Nutrition information per serving: 465 cal., 4 g fat, 15 mg chol., 27 g pro., 81 g carbo., 0 g fiber, 643 mg sodium. RDA: 32% calcium, 31% iron, 47% vit A, 113% vit C, 89% thiamine, 44% riboflavin, 45% niacin.
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