Garlic Penne Alfredo With Sun-Dried Tomatoes

1. 1

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

2. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.