| 1 box | BARILLA Gemelli |
| 2 tablespoons | olive oil |
| 1 clove | garlic, chopped |
| ¼ cup | onions, diced |
| 8 ounces | brussel sprouts, halved (may use frozen) |
| 1 bunch | asparagus, cut into 1 inch pieces |
| 2 teaspoons | thyme |
| ½ cup | white wine |
| ½ cup | chicken broth |
| ¼ cup | heavy cream |
| 1 cup | Pecorino Romano cheese, grated |
| to taste | salt |
| to taste | freshly ground black pepper |
BRING a large salted pot of water to a boil.
SAUTÉ garlic and thyme in olive oil until it is a golden yellow color and aromatic.
ADD onions, brussel sprouts and asparagus; cook for 5 minutes on medium high heat.
ADD white wine and continue cooking until liquid is reduced by 3/4. Add chicken stock and continue cooking until liquid is reduced by 1/2. Add cream and reduce liquid by one-fourth.
COOK Gemelli according to the package directions.
drained Gemelli with the sauce mixture. Add Romano cheese and toss well before serving.