Garlic Penne Alfredo With Sun-dried Tomatoes
yield: 6
total time: 30 minutes
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
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