Creamy Bow-Ties with Ham and Vegetables

 

2

cups uncooked bow-tie (farfalle) pasta (5 oz)

1/2

cup reduced-fat chives-and-onion cream cheese (from 8-oz container)

3/4

cup half-and-half

1

cup ready-to-eat baby-cut carrots, cut lengthwise in half if large

8

oz fresh asparagus spears, cut into 1 1/2-inch pieces

1 1/2

cups cooked ham strips (1x1/4-inch)

1/4

teaspoon dried marjoram leaves

• 1 Cook and drain pasta as directed on package.
• 2 Meanwhile, in 12-inch nonstick skillet, mix cream cheese and half-and-half. Cook over medium heat 2 to 3 minutes, stirring constantly, until melted and smooth.
• 3 Stir in carrots. Cook 4 minutes, stirring occasionally. Stir in asparagus. Cover; cook 4 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
• 4 Stir in pasta, ham and marjoram. Cook, stirring occasionally, just until thoroughly heated.