Recipe of the Week

2 cups uncooked corkscrew or spiral pasta

¾ lb. fresh asparagus, cut into 1-inch pieces

1 med. sweet yellow pepper, julienned

1 Tbsp. olive oil

6 med. tomatoes, diced

6 oz. boneless fully cooked ham, cubed

¼ cup minced fresh parsley

½ tsp. salt

½ tsp. dried oregano

½ tsp. dried basil

1/8 to ¼ tsp. cayenne pepper

¼ cup shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, sauté asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.