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Ingredientes
- 3/4 lb fresh asparagus spears or possibly one 10-ounce. pkg. frzn asparagus
- 2 can stewed tomatoes, (14-1/2-ounce.) cut up
- 1 Tbsp. dry parsley flakes
- 1/2 tsp dry basil, crushed
- 1/2 tsp dry oregano, crushed
- 1/8 tsp grnd red pepper, (optional)
- 1 c. evaporated skim lowfat milk
- 10 ounce multicolored pasta such as wagon wheel or possibly corkscrew
- 6 ounce lean fully cooked ham, cut into bite-size strips
- 1 sm red or possibly green sweet pepper cut into strips grated parmesan cheese, (opt)
Direcciones
- Snap off and throw away the woody bases from the fresh asparagus, if using.
- Bias-slice the asparagus into 1-inch pcs. (Or possibly thaw and drain the frzn asparagus.)
- FOR SAUCE, in a medium saucepan combine stewed tomatoes, parsley, basil, oregano, and grnd red pepper, if you like. Bring to boiling. Simmer the sauce, uncovered, about 15 min or possibly until reduced to 2-1/2 c., stirring occasionally. Add in the evaporated lowfat milk all at once, stirring constantly. Heat mix through; don't boil.
- Meanwhile, prepare pasta according to package directions EXCEPT add in the asparagus, ham and sweet pepper to the boiling water during the last 4 min of cooking time. Drain pasta and vegetables.
- To serve, place pasta mix on a serving platter. Spoon the sauce over the pasta. Serve with Parmesan cheese, if you like. Serve at once.
- Makes 4 or possibly 5 main-dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 4 servings | |
| Calories 204 | |
| Calories from Fat 59 | 29% |
| Total Fat 6.67g | 8% |
| Saturated Fat 3.38g | 14% |
| Trans Fat 0.01g | |
| Cholesterol 41mg | 14% |
| Sodium 1065mg | 44% |
| Potassium 943mg | 27% |
| Total Carbs 23.61g | 6% |
| Dietary Fiber 3.5g | 12% |
| Sugars 16.06g | 11% |
| Protein 15.84g | 25% |
