Garlic Penne Alfredo With Sun-dried Tomatoes

Bertolli
Reviews(6)
Garlic Penne Alfredo With Sun-dried Tomatoes
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Ingredients

  • 16 ounces penne pasta (1 box)
  • 1 pound asparagus (trimmed and cut into 2-inch pieces)
  • 2 tablespoons Bertolli® Classico Olive Oil
  • 1/3 cup onions (chopped)
  • 1/4 cup sun-dried tomatoes (drained and chopped, halves packed in oil)
  • 1/4 cup dry white wine (or chicken broth)
  • 1 jar Bertolli Garlic Alfredo Sauce

Directions

  1. 1Cook pasta according to package directions, adding asparagus during last 2 minutes of cooking; drain and set aside.
  2. 2Heat 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.
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