Penne with Leeks, Smoked Ham and Asparagus

• 3 cups penne pasta, uncooked
• 2 Tbsp. extra virgin olive oil
• 1 leek (white and light green parts only), finely chopped
• 1 shallot, finely chopped
• 1/2 lb. (225 g) fresh asparagus spears, blanched, cut crosswise in half
• 170 g smoked ham, cut into thin strips
• 1 jar (410 mL) Classico Alfredo di Capri Alfredo & Sun-Dried Tomato Pasta Sauce
• 1 Tbsp. chopped fresh parsley

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large deep nonstick skillet on medium heat.
3. Add leeks and shallots; cook 5 to 7 min.
4. or until softened, stirring frequently.
5. Add asparagus, ham and pasta sauce; stir.
6. Cook on medium-low heat 3 to 4 min.
7. or until heated through, stirring frequently.
8. Drain pasta; place in large bowl.
9. Add pasta sauce mixture and parsley; mix lightly.

penne pasta, extra virgin olive oil, only, shallot, ham, pasta sauce, parsley

Taken from www.kraftrecipes.com/recipes/penne-leeks-smoked-ham-asparagus-189980.aspx (may not work)