Ingredients
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2 cups penne
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2 teaspoons olive oil
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1 large tomatoes, coarsely chopped
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3 garlic cloves, thinly sliced
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1/4 teaspoon red pepper flakes
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1 lb asparagus, trimmed to 2 inch lengths
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1 cup chicken broth
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1 tablespoon lemon juice
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1/2 lb ham, cubed
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1/4 cup fresh basil, chopped
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3 tablespoons parmesan cheese, grated
Instructions
- Prepare the pasta according to the package directions.
- Meanwhile, heat the oil in a large nonstick pan, 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 heat and simmer until the asparagus is tender, about 3 minutes longer.
- Add the pasta, ham, basil and parmesan to the pan; toss to combine.