| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Meats, Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Fresh asparagus spears or |
|
|
one 10-oz. pkg. frozen |
|
|
asparagus |
| 2 |
|
14-1/2-oz. stewed tomatoes |
|
|
cut up |
| 1 |
T |
Dried parsley flakes |
| 1/2 |
t |
Dried basil, crushed |
| 1/2 |
t |
Dried oregano, crushed |
| 1/8 |
t |
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 |
|
Red or green sweet pepper |
|
|
cut into strips |
|
|
Grated Parmesan cheese, opt |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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