The original recipe called for bacon actually, but I forget to grab a packet at grocery just now. (I was too focus on getting the flour!)
I really like this pasta that I adapted from this month's Cookinglight. I made a few changes to the original recipe but the pasta turns out to be one of the best we have ever had. Using 1/2 cup of water, some white wine and lemon juice as sauce, it has been quickly absorbed by the spaghetti. It may seems dry at the outset, but a bite into the spaghetti assures us that it is indeed very flavorful.
I made so many changes to the original recipe that I can't help but want to claim this as MY OWN recipe....
Spaghetti with Asparagus, parmesan and ham
1 lb asparagus, cut into 1-inch pieces
1/2- 1/3 lb uncooked thin spaghetti
1/2 packet of turkey ham(8 pieces), diced into cubes
1 vidalia onion, chopped
3 cloves of garlic, minced
1 teaspoon dried oregano
2 cups grape or cherry tomatoes, cut in halves (or 2 normal tomatoes, cubed)
1/2 cup water
1/4- 1/3 cup white wine (or pour from bottle, count to3)
salt and white pepper to taste
fresh lemon juice from half a lemon
1/2 cup (2 ounces) preshredded Parmesan cheese
Cook asparagus and pasta according to pasta package directions, omitting salt and fat.(Note: add the asparagus when the pasta is almost done.This is because the asparagus cooks very quickly.) Drain when the color of asparagus turns bright green; set aside.
Cook ham in a large nonstick skillet over medium-high heat until lightly brown; cool slightly. Remove ham from the pan. Heat 2 teaspoon of oil in the same skillet and add onion, garlic, and oregano; sauté 4 minutes or until onion is lightly browned. Add tomatoes; cook 2 minutes. Return the ham into the skillet. Add water, white wine and lemon juice; bring to a boil. Stir in salt, and pepper; remove from heat.
Place asparagus and pasta in a large bowl; add tomato mixture and juice from the skillet, tossing well. Top with shredded cheese.
Feed 2 very hungry adults, with leftover for one adult.
Thursday, May 04, 2006
Posted by Mandy at 9:51 PM