Ham And Asparagus Pasta

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

3/4 pound fresh asparagus spears or
29 ounces stewed tomatoes - cut up
1 tablespoon dried parsley flakes
1/2 teaspoon dried basil -- crushed
1/2 teaspoon dried oregano -- crushed
1/8 teaspoon ground red pepper -- (optional)
1 cup evaporated skim milk
10 ounces multicolored pasta - such as wagon wheel or corkscrew
6 ounces lean fully cooked ham -- cut into bite-size strips
1 small red or green sweet pepper - cut into strips
1 cup grated parmesan cheese -- (opt)
 

Preparation:

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. SOURCE: Better Homes and Gardens Magazine, March 1993