Ingredients Jump to Instructions ↓

  1. 3/4 lb Fresh asparagus spears or - one 10-oz. pkg. frozen - asparagus

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

  3. 1 tb Dried parsley flakes

  4. 1/2 ts Dried basil, crushed

  5. 1/2 ts Dried oregano, crushed

  6. 1/8 ts Ground red pepper 

  7. 1 c Evaporated skim milk 10-oz. multicolored pasta - such as wagon wheel or - corkscrew

  8. 6 oz Lean fully cooked ham, cut - into bite-size strips

  9. 1 sm Red or green sweet pepper - cut into strips Grated Parmesan cheese (opt)

Instructions Jump to Ingredients ↑

  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.) 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 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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