Recipe Detail

Penne with Asparagus, Ham and Basil

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Number of Servings:


  1. 2 cups - whole wheat pasta
  2. 2 teaspoons - EVOO
  3. 1/4 teaspoons - red pepper flakes (I omit this)
  4. 1 cups - red. sodium chicken broth
  5. 1 tablespoons - lemon juice
  6. 1 bunches - asparagus (1 lb) cut in 2" segments
  7. 1 - large tomato coursely chopped
  8. 3 cloves - thin sliced garlic (I used minced)
  9. 1/2 pounds - deli ham cut into bite sized pieces
  10. 1/4 cups - fresh basil (or 1 Tbsp jarred)
  11. 3 tablespoons - grated parmesan


1. Prepare the pasta according to the package directions, omitting salt, if desired.

2. 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.

3. Add the pasta, ham, basil, and parmesan to the skillet; toss to combine.


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