Mixed vegetables with garlic butter and pasta
A frozen mixed vegetable blend makes an easy weeknight dinner, especially when you toss it with butter, garlic, and pasta. The corn and carrots add sweetness, the asparagus adds depth, and everything comes together in one pot.
About 630 calories a serving, 15 g protein, 100 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- one 12-ounce bag gold and white corn, carrots and asparagus
Staples
- 6 ounces pasta
- 3 tablespoons butter
- 2 cloves garlic
- to taste salt
- to taste pepper
- Bring a large pot of salted water to a boil. Add 6 ounces of pasta and cook until just tender, about 8 minutes; set a timer.
- While the pasta cooks, mince 2 garlic cloves. Heat 3 tablespoons of butter in a skillet over medium heat, add the garlic, and cook for 1 minute until fragrant.
- Add the frozen vegetables to the skillet, stir to coat in butter, and cook for 4 minutes until heated through; set a timer.
- When the pasta is done, drain it, reserving 1/4 cup of the cooking water. Add the pasta to the vegetables and toss, adding a splash of the reserved water if needed to loosen it. Season with salt and pepper and serve right away.
Note Swap the pasta for rice if you prefer, cooking the vegetables while the rice simmers. Leftovers keep three days covered in the refrigerator. Serve with a green salad or crusty bread.
On the label
YELLOW CORN, WHITE CORN, CARROTS, ASPARAGUS.
Birds Eye, frozen vegetables, serving 91 GRM, package 10.8 oz/306 g. Ingredients as printed on the label.
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Cooks as carrots, corn, asparagus. Half of it left? Use up the carrots.