12 ounces spaghetti
1/3 cup extra-virgin olive oil
2 cloves garlic, minced
½ teaspoon crushed red pepper flakes
1 bag mixed frozen vegetables, thawed
Salt and pepper
½ cup Parmesan cheese, grated
Cook the pasta according to the instructions on the box. Drain, and set aside.
In a large, heavy-bottomed skillet over a medium-high heat, add the olive oil.
Once shimmering, add the garlic and red pepper flakes. Toss until fragrant, about 1 minute.
Add the frozen vegetables, and sauté until softened, about 5-7 minutes.
Add the spaghetti, and sauté until evenly coated in the oil mixture, and warmed through. Season to taste with salt and pepper. (If the mixture is too dry, add a tablespoon or two of water.)
Sprinkle the top of the pasta dish with Parmesan cheese, and let melt slightly before serving.