1 lb. asparagus, trimmed and cut into 2-inch pieces
2 Tbsp. Bertolli® Classico™ Olive Oil
1/3 cup chopped onion
1/4 cup drained and chopped sun-dried tomatoes packed in oil
1/4 cup dry white wine [or chicken broth]
1 jar Bertolli® Garlic Alfredo Sauce
Cook pasta according to package directions, adding asparagus during last 2 minutes of cooking; drain and set aside.
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.