---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Ham And Asparagus Pasta
 Categories: Pasta, Meats, Vegetables
      Yield: 4 Servings
 
    3/4 lb Fresh asparagus spears -OR-
     10 oz Frozen asparagus
     29 oz Diced tomatoes (2 cans)
      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
           Parmesan cheese; grated
           - (optional)
 
  Snap off and discard the woody bases from the fresh asparagus, if
  using. Bias-slice the asparagus into 1" pieces. Or thaw and drain
  the frozen asparagus.
  
  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 until 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 Parmesan cheese, if desired. Serve at
  once.
  
  Per serving: 465 cal, 4 g fat, 15 mg chol
  
  Recipe FROM: Better Homes and Gardens magazine, Mar 1993
 
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