A straightforward weeknight pasta that lets the frozen vegetables do the work. The primavera blend thaws into the hot pasta with butter and garlic, needing nothing but olive oil and salt to taste good. Ready in twenty minutes.

Serves 2. 20 minutes, 8 at the stove.

About 750 calories a serving, 20 g protein, 133 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and cook 8 ounces of pasta until it is tender, about 10 minutes, stirring once.10 min
2. While the pasta cooks, mince 2 garlic cloves. Warm 2 tablespoons of olive oil in a large skillet over medium heat, add the garlic, and cook for one minute until fragrant.
3. Add the entire package of frozen vegetables to the skillet and cook, stirring often, until they are heated through and the liquid they release has nearly evaporated, about 5 minutes.5 min
4. Drain the pasta and tip it into the skillet with the vegetables. Toss everything together with 2 tablespoons of butter, breaking up any clumps, until the butter melts and coats the pasta.
5. Taste the pasta and season with salt and pepper. Divide between two bowls and serve at once.

Note Swap the butter for cream if you have it, or finish with grated Parmesan. Leftovers keep for two days in a covered container in the fridge and taste fine at room temperature. Serve with crusty bread and a simple green salad, or toss the warm pasta with fresh lemon juice and thinly sliced raw mushrooms.