Categories: Pasta, Meats, Vegetables 
      Yield: 4 servings 
  
    3/4 lb Fresh asparagus spears or           1 c  Evaporated skim milk 
           - one 10-oz. pkg. frozen                 10-oz. multicolored pasta 
           - asparagus                              - such as wagon wheel or 
      2 cn (14-1/2-oz.) stewed tomatoes             - corkscrew 
           - cut up                            6 oz Lean fully cooked ham, cut 
      1 tb Dried parsley flakes                     - into bite-size strips 
    1/2 ts Dried basil, crushed                1 sm Red or green sweet pepper 
    1/2 ts Dried oregano, crushed                   - cut into strips 
    1/8 ts Ground red pepper (optional)             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