A quick pasta with a bag of seasoned frozen vegetables and garlic in a simple olive oil base. This shelf blend does the heavy lifting on flavour, so dinner comes together in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 620 calories a serving, 16 g protein, 87 g carbohydrate, 24 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 6 oz of pasta until just tender, about 10 minutes; reserve one cup of the cooking water before draining.10 min
2. While the pasta cooks, heat 3 tablespoons of oil in a large skillet over medium heat and mince 2 cloves of garlic into the pan, stirring until fragrant, about 1 minute.1 min
3. Add the entire 12 oz bag of frozen seasoned vegetables to the skillet and stir often until heated through and the edges begin to brown, about 6 minutes.6 min
4. Toss the cooked pasta into the skillet with one quarter cup of the reserved cooking water, stirring to combine everything evenly and loosening the sauce with more water if needed. Season with salt and pepper to taste and serve at once.

Note Swap the pasta for rice or small noodles if you prefer. Leftovers keep three days refrigerated and reheat gently with a splash of water. Serve with grated cheese and crusty bread to stretch the meal.