Bow-Tie Pasta with Smoked Ham and Asparagus
10 ozs. bow-tie pasta
3/4 lb. asparagus, trimmed and cut into 1 inch lengths
2 tsps. olive oil
2 large onions, halved and thinly sliced
1 tsp.sugar
1/2 tsp. dried oregano
1/4 tsp. black pepper
1 large red bell pepper, cut into 1/2 inch squares
4 ozs. smoked ham, cut in 1/4 inch dice
2/3 cup chicken broth
3/4 tsp. grated lemon zest
1/4 tsp. salt
1 tsp. cornstarch blended with 1 tbsp. water
1/3 cup chopped fresh basil
1 tbsp. lemon juice
In a large pot of boiling water, cook the pasta according to package
directions until firm-tender. Add the asparagus for the last 2 minutes of
cooking time. Drain. Meanwhile, in a large nonstick skillet, heat the oil over
moderate heat. Add the onions, sugar, oregano, and black pepper, and sauté for
12 minutes or until the onions are light golden and very tender. Add the bell
pepper and ham, and cook for 5 minutes or until the pepper is crisp-tender. Add
the drained pasta and asparagus, the broth, lemon zest, and salt, and simmer
until the pasta is heated through. Stir in the cornstarch mixture and cook for
1 minute, stirring constantly, until lightly thickened. Remove from the heat
and stir in the basil and lemon juice.
Makes 4 servings.
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