Cooking for One, Part 5: Spring Pasta

This is a simple dish, good for Spring: Pasta Primavera. I think of it like eating spaghetti but with vegetables instead of red sauce. The essential ingredient is the grated Parmesan cheese on top. For this I use regular, finely grated Kraft, not something fancy with longer gratings, though you may like that. For me it's a texture thing. That's also why I prefer regular spaghetti noodles rather than spirals or shells or something:

 I usually cut the noodles into pieces two to four inches long after cooking, this helps with getting both noodles and veggies on your fork at the same time. For vegetables I use a bag of frozen mixed vegetables, ones without lima beans (again, its a texture thing) and with corn (that's a sweetness thing). In this case Greenwise, the organic brand from Publix. They microwave right in the bag. I keep them separate from the pasta and Parmesan cheese until ready to eat, just like you would traditional spaghetti. Then I layer them: pasta, veggies, and enough grated Parmesan to make it look like there's been a snowfall. No butter or anything needed, so pretty healthy, too. I usually pair it with some (less healthy) garlic bread. I've been partial to the Paisano bread from Whole Foods lately. Enjoy.