This comforting Ham and Asparagus Pasta is a perfect weeknight dinner that balances savory, salty, and fresh flavors. The dish features tender pasta cooked alongside crisp-tender asparagus spears and bite-sized strips of lean ham. These are tossed in a unique, creamy sauce made by simmering stewed tomatoes with herbs like parsley, basil, and oregano, then finishing with evaporated milk for richness. The addition of sweet pepper adds a subtle crunch and brightness. It’s a hearty, satisfying meal that comes together quickly, making it ideal for busy evenings when you want something warm, flavorful, and home-cooked without spending hours in the kitchen. Serve with a sprinkle of Parmesan cheese for an extra touch of Italian flair.
Ham And Asparagus Pasta
Description
This comforting Ham and Asparagus Pasta is a perfect weeknight dinner that balances savory, salty, and fresh flavors. The dish features tender pasta cooked alongside crisp-tender asparagus spears and bite-sized strips of lean ham. These are tossed in a unique, creamy sauce made by simmering stewed tomatoes with herbs like parsley, basil, and oregano, then finishing with evaporated milk for richness. The addition of sweet pepper adds a subtle crunch and brightness. It&# 226;ÂÂs a hearty, satisfying meal that comes together quickly, making it ideal for busy evenings when you want something warm, flavorful, and home-cooked without spending hours in the kitchen. Serve with a sprinkle of Parmesan cheese for an extra touch of Italian flair.Ingredients
Directions
-
Snap off and discard the woody bases from the fresh asparagus spears.
-
Bias-slice the asparagus into 1-inch pieces. If using frozen asparagus, thaw and drain it well.
-
Cut the lean fully cooked ham into bite-size strips.
-
Cut the red or green sweet pepper into thin strips.
-
In a medium saucepan, combine the stewed tomatoes, dried parsley, basil, oregano, and ground red pepper (if using).
-
Bring the tomato mixture to a boil over medium-high heat.
-
Reduce heat to low and simmer the sauce, uncovered, for about 15 minutes, stirring occasionally, until reduced to 2-1/2 cups.
-
Stir in the evaporated milk all at once. Heat gently until hot but do not let the sauce boil. Set aside.
-
Meanwhile, bring a large pot of salted water to a boil. Add the multicolored pasta and cook according to package directions.
-
During the last 4 minutes of pasta cooking time, add the asparagus, ham strips, and sweet pepper to the boiling water.
-
Drain the pasta and vegetable mixture well.
-
Place the hot pasta mixture on a serving platter.
-
Spoon the warm tomato-milk sauce evenly over the pasta.
-
Serve immediately, sprinkling with grated Parmesan cheese if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 17.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.7mg1%
- Total Carbohydrate 3.3g2%
- Dietary Fiber 1.8g8%
- Sugars 1.6g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to restore creaminess.
Substitutions: You can use fresh basil and parsley instead of dried herbs for a brighter flavor. Fresh ham or Canadian bacon works well in place of standard lean ham.
Tip: Do not let the sauce boil after adding the milk, as this may cause it to curdle. Keep the heat low when warming the sauce.
