Cheesy Ditali With Orange-Baked Ham

• 1/2 pound fresh asparagus spears (about 9 spears)
• 3 ounces ditali (tube-shaped) pasta, uncooked
• Vegetable cooking spray
• 1 teaspoon reduced-calorie margarine
• 1/2 teaspoon minced garlic
• 1 tablespoon all-purpose flour
• 1/4 cup plus 2 tablespoons canned no-salt-added beef broth, undiluted
• 1/4 cup skim milk
• 1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese
• 1/8 teaspoon ground white pepper

1. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. 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.
2. Cook pasta according to package directions, omitting salt and fat; drain well. Set aside, and keep warm.
3. Coat a medium nonstick skillet with cooking spray; add margarine. Place over medium heat until margarine melts. Add garlic; saute 30 seconds. Add flour; cook, stirring constantly, 1 minute. Gradually add broth and milk, stirring constantly. Cook over medium heat, stirring constantly, until slightly thickened. Add asparagus, Orange-Baked Ham, cheese, and pepper, stirring until cheese melts. Stir in pasta, and serve immediately.

ditali, vegetable cooking spray, margarine, garlic, flour, salt, milk, cheddar cheese, ground white pepper

Taken from www.myrecipes.com/recipe/cheesy-ditali-with-orange-baked-ham (may not work)