Cook the penne, leaving them al dente.
Clean the artichokes, leaving only the eye and the tender leaves. Wash the asparagus. Clean the garlic leaving the white piece and a little more. Then cut the artichokes into small pieces as well as the asparagus and garlic.
Put oil in a frying pan and cook it all, which is also a little al dente.
Take the cream cheese and if it is very thick (it depends on the brand you use) rinse it with a little milk, it still has to be a bit consistent. Afterwards, mix everything with the vegetables, in the pan, for about 5 minutes.
Strain the penne and, in the same pan or utensil where you have cooked them, mix the sauce you have prepared.
When serving, you can add grated cheese on top to taste.
We have liked them. It is one more variety to eat penne.