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Recipe by: debora
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See below ingredients and instructions of the recipe
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)
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
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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