Ingredients
1/2 pound of penne pasta, cooked and drained
1 tablespoon of olive oil
1/2 cup of chopped onion
1 tablespoon of minced garlic
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of dried basil
1/2 pound of fresh asparagus, chopped
1 cup of chopped fresh tomatoes
1/2 cup of vegetable stock
1/2 cup of white wine
1 cup of light cream (fat free cream works too)
1 teaspoon of cornstarch slurry (1/2 teaspoon of cornstarch mixed with 1/2 teaspoon of cold water)
Directions
- Saute the onion and garlic in olive oil on medium heat for 3 minutes.
- Season with salt and pepper and then toss in the tomatoes and the asparagus. Cook for another 60 seconds.
- Then add the vegetable stock, white wine, and cream and cook for 3-4 minutes. The sauce should be nice and bubbly. Add then cornstarch slurry and the mixture should thicken immediately.
- Reduce the heat and add the pasta. Toss well to coat the pasta and enjoy immediately.