Cheesy Ditali with Orange-Baked Ham

Ingredients

• 0.5 pound asparagus spears fresh ( 9 spears)
• 0.3 cup no-salt-added beef broth undiluted canned
• 1 tablespoon flour all-purpose
• 0.5 teaspoon garlic minced
• 0.1 teaspoon ground pepper white
• 0.3 cup orange-baked ham diced
• 1 ounce cheddar cheese shredded reduced-fat
• 1 teaspoon butter reduced-calorie
• 3 ounces ditali ) pasta (tube-shaped uncooked
• 0.3 cup skim milk 

Equipment

• frying pan
• knife
• peeler

Directions

1. Snap off tough ends of asparagus.
2. Remove scales from stalks with a knife or vegetable peeler, if desired.
3. Cut spears into 1-inch pieces. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 3 to 5 minutes or until crisp-tender; drain.
4. Cook pasta according to package directions, omitting salt and fat; drain well. Set aside, and keep warm.
5. Coat a medium nonstick skillet with cooking spray; add margarine.
6. Place over medium heat until margarine melts.
7. Add garlic; saute 30 seconds.
8. Add flour; cook, stirring constantly, 1 minute. Gradually add broth and milk, stirring constantly. Cook over medium heat, stirring constantly, until slightly thickened.
9. Add asparagus, Orange-
10. Baked Ham, cheese, and pepper, stirring until cheese melts. Stir in pasta, and serve immediately.