Penne with Asparagus and Sundried Tomatoes

Yield: 2-3 servings

1/2 pound penne
    3 tablespoons olive oil
1/4 cup minced onion
    1 teaspoon minced garlic
    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

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.