1 pound of penne
1 bunch asparagus
10 sun-dried tomatoes
6 Mike's Deli marinated artichokes
1 cup mascarpone cream
1 cup light cream
2 tablespoons grated parmigiano


In a large pot, boil water and add salt.
Cook penne al dente 7-8 minutes.
Your time may vary.
In a small sauce pan boil water, cut asparagus into 1 inch lengths.
Do not use last 2 inches of root end.
Blanch for 1 minute then run under cold water.
Drain pasta and allow to cool.
Chop sun-dried tomatoes into small dice.
Cut artichokes lengthwise into julienne strips.
Heat large sauté pan add 1 tablespoon olive oil, then penne, the cream, mascarpone, asparagus, sun-dried tomatoes.
Mix well.
Add the parmesan and salt and pepper to taste.
Makes 4 servings.