Penne with Asparagus, Ham, and Basil
- Total Time
- 0:27
- Prep
- 0:07
- Cook
- 0:20
- Serves
- 4
- Difficulty
- Easy
If you happen to have an herb garden — in a window box or outdoors — snip a handful of your favorite blend of herbs and toss into the skillet in step 3.
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uncooked whole wheat pasta8 oz, penne variety (2 cups)
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olive oil2 tsp
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fresh tomato(es)1 large, coarsely chopped
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garlic clove(s)3 clove(s), medium, thinly sliced
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red pepper flakes¼ tsp
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uncooked asparagus1 pound(s), trimmed and cut into 2-inch lengths
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reduced-sodium chicken broth1 cup(s)
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lemon juice canned or bottled1 Tbsp
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lean ham½ pound(s), cut into bite-size pieces
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basil¼ cup(s), fresh, chopped
-
grated Parmesan cheese3 Tbsp
- Prepare the pasta according to the package directions, omitting the salt if desired; drain.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the tomato, garlic, and red pepper flakes; cook, stirring occasionally, until the tomato is softened, about 5 minutes. Add the asparagus, broth, and lemon juice; bring to a boil. Reduce the heat and simmer until the asparagus is tender, about 3 minutes longer.
- Add the pasta, ham, basil, and Parmesan to the skillet; toss to combine. Yields about 13/4 cups per serving.