Ham and Asparagus Pasta


24 asparagus spears
2 cups low-salt chicken broth
1 medium leek -- thinly sliced
2 celery stalks -- sliced
2 1 ounce cooked lean ham slices -- julienne-cut
3 ounces Brie cheese -- cubed
2 tablespoons fat-free cream cheese
1 tablespoon water
2 teaspoons cornstarch
4 cups hot cooked spaghetti
--about 8 ounces uncooked
2 teaspoons minced fresh flat-leaf parsley -- optional


Drop asparagus into a large saucepan of boiling water, and cook 1 minute; drain. Rinse asparagus under cold water; drain. Cut asparagus spears into 1 inch pieces. Combine asparagus, broth, leek, celery, and ham in pan; bring to a simmer over medium heat, and cook 3 minutes. Add cheeses; stir until cheeses melt. Combine 1 tablespoon water and cornstarch; stir well, and add to asparagus mixture. Bring to a simmer; cook 3 minutes or until slightly thick, stirring constantly. Combine sauce and spaghetti in a bowl; toss well. Garnish with parsley, if desired.

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