Pasta Primavera with Ham

2 teaspoons extra-virgin olive oil
1 Ham Steak. I used the Kirkland brand from Costco
3 medium garlic cloves, minced ( you can use more if you love garlic)
3 fresh tomatoes, medium to large
1/4 teaspoon hot red pepper flakes (optional)
1 cup low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon of Italian Seasoning
12 ounces pasta. I used thin spaghetti
1 pound asparagus spears,tough ends snapped off, cut diagonally into 3/4-inch pieces (about 3 cups)
2 medium zucchini (about 3/4 pound), cut into 1/2-inch dice (about 3 cups)
1 6-ounce package baby spinach (about 8 cups, loosely packed)
2 tablespoons chopped fresh green onion
1/4 cup shredded fresh basil leaves
Ground black pepper
Shredded cheese

1. Bring 4 quarts of water to a boil in large pot for cooking pasta.

2. Meanwhile, heat oil in large skillet over medium-high heat. Add diced ham and cook about 5-8 minutes.

3. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, red pepper flakesm broth, italian seasoning and cream.

4. Bring to a boil, reduce heat to medium,and cook at rapid simmer, stirring occasionally, until liquid
is reduced by half,10 to 12 minutes.

5. Add spinach and salt to taste.

6. Cover sauce to keep warm. Add a tablespoon of flour if you want your sauce thicker. Add some parmesan if you like it a bit cheesy

7. Add 2 teaspoons salt and noodles to boiling water and cook for 3 minutes.

8. Add asparagus and zucchini and cook until pasta and vegetables are just al dente, 2 to 3 minutes more

9. Drain pasta and vegetables and return them to empty pot. Add spinach, peas, and ham-tomato sauce. Toss to coat all ingredients with sauce.

10. Stir in onion and basil, and season with salt and pepper to taste. Serve immediately, garnish with the cheese.