Garlic Penne Alfredo with Sun Dried Tomatoes 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! 6 Servings 20 minutesPrep Time 10 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 box (16 oz.) penne pasta 1 pound asparagus, trimmed and cut into 2-inch pieces 2 tablespoons Bertolli® Olive Oil Light Taste 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. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
