Sometimes, those frozen vegetables do come in handy.  When one’s schedule is wrecked and you need a 30 minute healthy meal, they come to your rescue without sacrificing any of the stuff that matters: visual and palate appeal. 

Take a look at this —-

Colorful, tasty and relatively fast to fix–the kind of meal-in-one I could rely on to satisfy a hungry bunch.  Top with some freshly grated parmesan cheese and you’ve got a winner!  Well, at least as far as my brood is concerned.  This can easily feed 6-8 people as a main dish.

Pasta And Vegetable Delight

1 pkg. 16 oz.  frozen sweet yellow corn
1 pkg. 16 oz.  frozen broccoli florets
1 pkg. 12 oz.  Tinkyada (Rice) Macaroni
1 cup  fresh grape or cherry tomatoes (halved)
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1/4 cup water
4 tbsp. butter (half a stick) salted
2 tbsp. extra virgin olive oil
2 tsp. granulated sugar
3/4 tsp. sea salt (fine)
1/4 tsp. onion powder
1/4 tsp. garlic powder
freshly ground pepper to taste
grated parmesan

In a stock pot big enough to hold all the pasta and liquid needed, cook pasta according to directions, except season the cooking water with 1/2 tsp. sea salt and 1 tbsp. extra virgin olive oil.

While the pasta is cooking, in a 12 inch skillet with cover, cook the frozen corn in 1/4 cup water, 2 tbsp. butter and remaining olive oil for approximately 10 minutes covered.  Test for doneness before adding in the broccoli, red and green bell peppers, 2 tsp. sugar, 1/4 tsp. sea salt, onion powder, garlic powder.  Stir together for a minute or two.  Cover and cook for another 3-5 minutes.  You want the broccoli to be cooked enough but still retain a bit of its crispness.  Turn stove off.

By this time the pasta should be cooked al dente. Rinse with cold water and drain then transfer to a 9x13x2 serving dish.  Add cooked vegetables, halved grape or cherry tomatoes, remaining 2 tbsp. of butter.  Mix together lightly.  Season with ground pepper according to your taste and serve with grated parmesan cheese on top.

Enjoy!