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
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Cooking tools:
- Pot
- Colander
- Nonstick skillet
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Serving bowl
- Spoon
- Pepper mill
- Toasting pan
- Kitchen timer
- Stove
- Pot lid
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
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