Penne with Asparagus and Mushrooms

Ingredients

• 1 bunch asparagus fresh trimmed chopped
• 14.5 ounce canned tomatoes pureed canned
• 10 ounce mushrooms fresh sliced
• 2 cloves garlic crushed
• 1 cup heavy cream 
• 0.5 cup olive oil 
• 16 ounce penne pasta uncooked
• 8 servings salt and pepper to taste

Equipment

• frying pan
• pot

Directions

1. Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned.
2. Place mushrooms in the skillet, and cook 5 minutes.
3. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper. Reduce heat to low, and simmer 20 minutes.
4. Bring a large pot of lightly salted water to a boil.
5. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
6. Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened.
7. Serve over the cooked pasta.