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!
- 8 ounces farfalle pasta
- 2 cups water
- 2 cups frozen mixed vegetables
- 1/2 cup vegan Parmesan
- 2 tablespoons olive oil
- 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.
- Add the mixed vegetables, Parmesan, and olive oil, stirring to combine. Let cool before serving.