Garlic Penne Alfredo with Sun Dried Tomatoes

Name: Garlic Penne Alfredo with Sun-Dried Tomatoes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: X
Ingredients: 1 box (16 oz.) penne pasta; 1 pound asparagus trimmed and cut into 2-inch pieces; 2 tablespoons Bertolli® Cooking Olive Oil; 1/3 cup onion chopped; 1/4 cup drained and chopped sun-dried tomatoes packed in oil; 1/4 cup dry white wine [or chicken broth]; 1 jar (24 Ounces) Bertolli® Organic Creamy Alfredo Sauce

In only 30 minutes, you can make this easy vegetarian penne dish. The meal starts with rich garlic Alfredo sauce, paired perfectly with fresh-cut asparagus and sundried tomatoes. Enjoy the delicious simplicity of fresh ingredients and timeless flavor—It's the Tuscan Way!

Servings

minutes
Prep Time

minutes
Cook Time

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Ingredients
- 1 box (16 oz.) penne pasta
- 1 pound asparagus trimmed and cut into 2-inch pieces
- 2 tablespoons Bertolli^® Cooking Olive Oil
- 1/3 cup onion chopped
- 1/4 cup drained and chopped sun-dried tomatoes packed in oil
- 1/4 cup dry white wine [or chicken broth]
- 1 jar (24 Ounces) Bertolli^® Organic Creamy Alfredo Sauce
Directions
- Step 1: Cook pasta according to package directions, adding asparagus during last 2 minutes of cooking; drain and set aside.
- Step 2: Heat olive oil in 12-inch nonstick skillet over medium heat and cook onion, stirring occasionally, 4 minutes or until tender. Stir in tomatoes and wine. Bring to a boil over high heat. Stir in sauce. Reduce heat to low and simmer uncovered, stirring occasionally, 2 minutes or until heated through. Toss sauce with hot penne and asparagus. Garnish, if desired, with toasted pine nuts and cracked black pepper.

Garlic Penne Alfredo with Sun Dried Tomatoes

Ingredients

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Ingredients

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