Ham and Vegetables with Mostaccioli (or Penne)
from the Better Homes and Gardens New Dieter's Cookbook4 ounces mostaccioli (1 1/2 cups) - I use whole wheat penne
2 cups sliced zucchini - I like to cut them in chunks instead
1 bunch of fresh asparagus - in bitesize pieces(optional)
1/2 cup sliced green onion
4 teaspoons cornstarch - I used whole wheat flour instead
1/4 tsp dried basil, crushed
1/4 tsp dried marjoram, crushed
1 13-ounce can (1 2/3 cups) evaporated skim milk
5 ounces fully cooked ham, cut into strips or cubes (1 cup)

Cook pasta according to package directions; drain well. Set aside.

In a medium saucepan combine zucchini, asparagus, onion, and 1/4 cup water. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or until vegetables are crisp-tender; drain well. Return to saucepan.

Meanwhile, for sauce, in a small saucepan combine cornstarch (WW flour), basil, marjoram, a little of the evaporated milk, and 1/8 teaspoon of pepper. Stir in remaining milk all at once. Cook and stir until thickened and bubbly. Stir sauce, ham, and pasta into vegetables. Heat through. Makes 4 servings.

Nutrition information (as originally done with cornstarch and regular pasta):
291 calories, 21 g protein, 46 g carbohydrates, 3 g fat, 23 mg cholesterol, 540 mg sodium, 696 mg potassium