Submitted by: Mary Foster

Ingredients:
2 - 3 T. olive oil
3 c. fresh asparagus chopped to same length as penne pasta
2 t. chopped garlic
2 - 3 T. half and half
6 oz. sun-dried tomatoes in olive oil - julienne into strips
Parmesan cheese for sprinkling on top
6 oz. penne pasta (dried)

Start water for pasta and cook according to directions for the pasta. Save some of the oil from the sun-dried tomatoes to toss with pasta when cooked.

Heat olive oil in skillet and then gently saute the garlic. Add chopped sun-dried tomatoes and when heated through, add the fresh asparagus, cover and cook until asparagus is bright green but al dente. Add half-and-half to garlic and asparagus and then toss with the pasta and serve topped with Parmesan cheese.

We made this up to use our asparagus when it is bountiful in the spring.

Makes 3 to 4 servings.

** I call it Italian flag because the asparagus, julienne tomatoes and pasta line up on your fork like the stripes on the Italian flag.