---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pasta, Meats, Vegetables
       Yield: 4 servings
     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
   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