6 oz Jambon de Paris
2 cups uncooked corkscrew or spiral pasta
3/4 pound fresh asparagus, cut into 1-inch pieces
1 medium sweet yellow pepper, julienned
1 tablespoon olive oil
6 medium tomatoes, diced
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup shredded Parmesan cheese
Cook pasta according to package directions.
Meanwhile, in a large nonstick skillet, saute asparagus and yellow
pepper in oil until crisp-tender.
Add tomatoes and ham; heat through.
Drain pasta; add to vegetable mixture.
Stir in parsley and seasonings, and sprinkle with cheese before serving.
Credit: Taste of home