A simple dinner that lets the shelf's frozen vegetables do the work, built up with garlic, butter, and a shower of pasta to make it substantial. This is how you turn one bag into dinner on a night when there's no time.

Serves 2. 25 minutes, 10 at the stove.

About 610 calories a serving, 14 g protein, 75 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 6 oz of pasta according to the package directions; drain and set aside.12 min
2. Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat. Add 1 medium sliced onion and cook, stirring occasionally, until it begins to soften, about 4 minutes.4 min
3. Increase the heat to high, add the frozen california blend vegetables from the bag, and cook without stirring for 2 minutes so they begin to brown. Stir and continue cooking until the broccoli and cauliflower are charred at the edges and the carrots are tender, about 6 more minutes.8 min
4. Add 3 sliced garlic cloves and 2 tablespoons of butter, stir, and cook until the garlic is fragrant and the butter has melted, about 1 minute. Season with salt and pepper to taste.1 min
5. Toss the cooked pasta with the vegetables in the skillet, divide between two bowls, and serve hot.

Note Swap the pasta for rice if you prefer. Leftovers keep for three days in the refrigerator and reheat gently in a pan with a splash of water. Serve with grated cheese, crusty bread, or a sharp vinaigrette.