Recipe for Ham and Asparagus Pasta 
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Yield:
4
Ingredients:
Amount Ingredient
3/4 lb fresh asparagus spears or one 10-oz. pkg. frozen asparagus
2 can stewed tomatoes, (14-1/2-oz.) cut up
1 tbl dried parsley flakes
1/2 tsp dried basil, crushed
1/2 tsp dried oregano, crushed
1/8 tsp ground red pepper, (optional)
1 cup 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
Instructions:
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 platter. Spoon the sauce over the pasta. Serve with Parmesan cheese, if desired. Serve at once.

Makes 4 or 5 main-dish servings.

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