6 a.m. Cooking: Penne with vegetables in tomato sauce

Happy Monday! Today, I woke up at 6 a.m. to take the dog out and make lunch. This past weekend I went to 626 Night Market again, and ate a lot of (unhealthy) food. So to start off the work week, I decided to make some very quick and easy veggie pasta using tomato sauce and whatever vegetables I had in my fridge. I made this for my sister and I to bring to work, and my sister loves it! This meal is very light yet filling, so you wouldn’t have to worry too much about going into food coma after lunch. It took about 35 minutes to cook everything, and you can even make a large batch so you have lunch for the next day (I made enough for the next two days haha). I basically used whatever I had in my fridge.

Ingredients used:

1/2 bag of penne pasta
2 cloves of garlic (chopped)
1 can Tomato sauce (15 oz)
1/2 onion (medium diced)
1 pack of shimeji mushrooms
1/2 cup of green beans
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano

  1. In a large pot, boil some water. Once the water boils, add some salt and dump the pasta into the pot (follow the cooking time on the pasta box/bag).
  2. When pasta is done, drain and rinse with cold water.
  3. In a separate pan, add in some oil, chopped garlic and onion, and stir-fry on medium heat. Sprinkle salt, pepper, and oregano.
  4. Once all the ingredients softens, add in the tomato sauce. Stir occasionally until sauce is heated.
  5. After the sauce is heated, turn off the stove, add in the pasta and mix well.
  6. Optional: top it with some crushed red peppers and parsley flakes.

Yeah, I’m horrible at giving recipes. Most of my friends and family loves my cooking,  so I’m trying to make an effort at explaining it better for them by writing out my recipes on my blog. I hope I can improve, and remember to take more photos as I’m cooking.

– Cindy

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