Veggies + cheese + pasta

Small meals are great. Especially when they're quick, tasty and good for you.

Here's a small meal I concocted recently: Veggie cheese pasta. 

First, a few notes: 

• As to the choice of vegetables, an Asian-style mix would work well. But as you prefer.
• Fresh veggies could also work. For example, I added several handfuls of fresh spinach to augment my frozen veggies.
• If you use spaghetti, break it into thirds. Small lengths are more easily mixed into the veggies.
• For cheese, I used a combo of cheddar, mozzarella and Monterey Jack. Yum.
• Prep time is about 25 minutes. (Or only 15 minutes if you skip the "broil" step.)

Enjoy.

Veggie cheese pasta

Ingredients:

• 4 oz pasta
• 4 cups frozen vegetables
• 4 oz cheese (shredded)
• 1 Tbsp crushed chili flakes
• black pepper (a few turns of the grinder)
• 2 Tbsp white wine
• 3 Tbsp milk

How:

1. Cook pasta. Drain.
2. Steam veggies.
3. Place pasta and veggies in large mixing bowl. Stir in remaining ingredients.
4. Spoon into glass 9 x 13" pan and oven-broil for 5 minutes.