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8 ounces bow-tie pasta, cooked according to package directions

12 thin asparagus spears, cut diagonally into 1-inch pieces

1 large carrot, peeled and sliced diagonally into 1/4-inch pieces

1/2 large red bell pepper, cut into thin strips

8 ounces smoked ham, diced

1/2 cup whipping cream

1/2 cup chicken broth

2 tablespoons coarse-grained Dijon mustard

Salt and freshly ground black pepper to taste

1. In small saucepan, bring 1-inch of salted water to boil, add asparagus and carrots; return to boil; cover and cook over medium-low heat for 3 minutes. Add bell pepper and cook until slightly softened, about 30 seconds longer. Drain well.
2. Meanwhile, brown ham in heavy large skillet over medium-high heat, about 3 minutes.
3. Add cream, chicken broth and mustard; boil sauce for 2 minutes, stirring up browned bits.
4. Add vegetable mixture and the cooked pasta to skillet. Toss until sauce coats pasta/vegetable mixture.
5. Season to taste with salt and pepper and serve.

Serves 2.