Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3/4 pound fresh asparagus spears or 10 ounces frozen asparagus

  3. 28 ounces stewed tomatoes cut up -- canned

  4. 1 tablespoon dried parsley flakes

  5. 1/2 teaspoon dried basil -- crushed

  6. 1/2 teaspoon dried oregano -- crushed

  7. 1/8 teaspoon ground red pepper --

  8. 1 cup evaporated skim milk

  9. 10 ounces multicolored pasta wagon wheel or -- corkscrew

  10. 6 ounces lean fully cooked ham -- cut into, bite-size strips

  11. 1 small red or green sweet pepper -- cut into strips

  12. 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.)

  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.

  5. Makes 4 or 5 main-dish servings.


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