Butterfly-shaped farfalle pasta add a whimsical touch to this easy lunch. With my son home from in-person school by lunchtime now, we’ll be making lots of new midday recipes in the weeks to come!

Ingredients:

• 8 ounces farfalle pasta
• 2 cups water
• 2 cups frozen mixed vegetables
• 1/2 cup vegan Parmesan
• 2 tablespoons olive oil

1. Combine the pasta and water in a large skillet. Bring to a boil; continue to cook for 3 minutes, stirring frequently, then reduce heat and simmer for 10 minutes, or until the liquid is absorbed.
2. Add the mixed vegetables, Parmesan, and olive oil, stirring to combine. Let cool before serving.