Penne with Asparagus, Ham, and Basil
- Total Time
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.
uncooked whole wheat pasta8 oz, penne variety (2 cups)
olive oil2 tsp
fresh tomato(es)1 large, coarsely chopped
garlic clove(s)3 clove(s), medium, thinly sliced
red pepper flakes¼ tsp
uncooked asparagus1 pound(s), trimmed and cut into 2-inch lengths
reduced-sodium chicken broth1 cup(s)
lemon juice canned or bottled1 Tbsp
lean ham½ pound(s), cut into bite-size pieces
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.