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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. Yield: 4 servings.

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