Penne with Asparagus and Sundried Tomatoes

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51
Joined Oct 24, 2007
Yield: 2-3 servings


1/2 pound penne
&nbsp&nbsp&nbsp 3 tablespoons olive oil
1/4 cup minced onion
&nbsp&nbsp&nbsp 1 teaspoon minced garlic
&nbsp&nbsp&nbsp 1 teaspoon minced fresh rosemary
1/4 cup white wine
3/4 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 pound fresh asparagus, trimmed and cut into 1 inch lengths
1/4 cup sundried tomatoes, reconstituted and julienned
1/4 cup grated Pecorino Romano cheese


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Cook the penne and drain it. Heat olive oil in a large skillet. Add the onion, garlic, and rosemary sauté until the onions are translucent and the garlic begins to caramelize. Add the white wine and simmer for about a minute. Add the heavy cream, salt, pepper, asparagus, and sundried tomatoes. Simmer the vegetables in the cream for about 5 minutes. Toss with the penne and grated Pecorino Romano cheese.
 

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