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| Asparagus Pasta with Ham and Mushrooms |
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1/2 of a 16-ounce package of penne pasta |
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14 asparagus stalks, cut into 1 1/2-inch pieces |
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2 teaspoons extra virgin olive oil |
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2/3 cup finely chopped onion |
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10 mushrooms, quartered |
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1 cup sliced cooked ham, cut same size as asparagus |
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1 cup light cream |
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Salt, to taste |
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Pepper, to taste |
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Bring a large pot of water to a boil; add pasta and cook until tender, about 10 minutes. Drain and set aside. Place the asparagus in a pot and fill with 1/4 to 1/2-inch of water. Bring to a boil then reduce heat. Steam asparagus until tender, about 10 minutes. Warm oil in a large skillet over medium heat; add onion. Saute until onion begins to turn translucent, then add mushrooms and ham. Cook until the mushrooms are drained of liquid. Add asparagus to skillet. Pour in the cream and continue to cook over low heat, stirring until the sauce thickens, about 8 minutes. Pour the sauce over the drained pasta and mix well. Season to taste and serve immediately. |
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