Penne with Fresh Vegetables

I had a bout of homesickness a few weeks ago, waking up at 3am for several days, staring at my notebook with such a slooowww internet connection. During those days, cooking was my comfort and I’ve concocted several dishes. One of them was this vegetable pasta dish inspired from Yummy, one of the food magazines I buy each month. The problem with living alone though, is that there’s only me to eat what I cook. So during those days that I was cooking before dawn, I usually brought the pasta to the office for my colleagues to eat.

I’ve adjusted a bit now, and while I still feel a bit homesick, there are ways that I can lessen the pull of home. It’s not as bad, and I believe I am doing rather well with all the changes happening. I still have to fully accept the idea that I am changing my crop of interest, from rice to maize. But that is another story.

Penne with Fresh Vegetables
(modified from Yummy)

250 grams penne pasta, cooked al dente (reserve 1/2 cup water from cooking pasta)
4 tbsp olive oil
1 medium sized onion
6 ripe tomatoes, chopped
1 tbsp mix of dried herbs (basil, rosemary, oregano)
salt and pepper to taste
1 medium sized carrots, sliced into thick half moons
8 pieces asparagus, sliced into three pieces each
2 bell pepper (red and green), cubed
5 cloves garlic, chopped coarsely

Saute onion in olive oil until limp. Add the garlic until garlic has cooked. Add the fresh tomatoes and herbs then let simmer a few minutes. Add the carrots and asparagus and simmer until vegetables are cooked. Add some of the pasta water while cooking the vegetables a little at a time until vegetables are cooked through. Season with salt and pepper. Add the cooked penne and mix well to coat the pasta. Have a taste and season some more with salt and pepper to taste.

Submitted to Presto Pasta Nights hosted this week by Aquadaze of Served with Love.

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Need some new knobs?