Garlic Penne Alfredo With Sun-Dried Tomatoes Recipe serves: 6
Prep Time 20 Minutes
Cook Time 10 Minutes

Garlic Penne Alfredo With Sun-Dried Tomatoes


  • 1 box (16 oz.) penne pasta
  • 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


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

Advanced Recipe Search