| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Pasta, Meats, Vegetables |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Fresh asparagus spears or one 10-oz. pkg. frozen asparagus |
| 2 |
cn |
(14-1/2-oz.) stewed tomatoes cut up |
| 1 |
tb |
Dried parsley flakes |
| 1/2 |
ts |
Dried basil, crushed |
| 1/2 |
ts |
Dried oregano, crushed |
| 1/8 |
ts |
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 |
sm |
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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