Name: Penne with Shrimp, Asparagus, and Sun-Dried Tomatoes
Yield: Makes 4 servings
Ingredients: 1/2 cup drained oil-packed sun-dried tomatoes; 1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces; 1 1/4 pounds uncooked shrimp, peeled, deveined; 1/2 cup chopped fresh basil; 2 large garlic cloves, chopped; 1/2 teaspoon dried oregano; 1/4 teaspoon dried crushed red pepper; 1 3/4 cups canned low-salt chicken broth; 1/2 cup dry white wine; 2 tablespoons tomato paste; 12 ounces penne pasta; 3/4 cup grated Parmesan cheese

Lisa Caiazza of Franklin Square, New York, writes, "At the Manhattan law office where I'm a legal secretary, it seems as though the phones are always ringing. And if it isn't the phones that have me occupied, then there are lots of documents that need my attention. By the time I get home from the city, I usually have only about 45 minutes to put together dinner for my husband, Angelo, and myself. Still, that's enough time to make something filling and delicious, like a salad and a hearty pasta or soup."

A quick and flavorful pasta dish that's special enough for company.

Recipe notes

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