• 4 cups vegetable or chicken broth
• ¼ cup water
• 2 tablespoons salted butter
• 2 garlic cloves, thinly sliced or finely chopped
• 16 ounces short pasta (penne, small shells)
• 16 ounces mixed frozen vegetables
• ½ to 1 cup grated parmesan

• In a sauce pot, bring the broth, water, butter and garlic to a boil. 
• When the liquid is boiling, add the pasta. The pasta will just barely be covered by the broth. 
• Set a timer for 5 minutes. Reduce the heat to medium and keep the broth at a rapid simmer. Stir the pasta frequently (keep the pot uncovered).
• After 5 minutes, add the frozen mixed vegetables. Mix well. 
• Continue to simmer and frequently mix the pasta for another 3 to 5 more minutes until the pasta is tender. Most of the liquid will be absorbed at this point and will be completely absorbed when the pasta is ready. 
• Turn on the heat and stir in the parmesan. 
• Put a lid on the pot and let it sit for a minute or two.
• Add salt and pepper to taste.  

Increase calories: Add an extra 1–2 tablespoons of butter or olive oil. Stir in additional Parmesan at the end.

Boost protein: Add 1½–2 cups cooked, chopped chicken. Rotisserie chicken is a convenient option, or use leftover chicken to keep costs down.

Make it creamier: Stir in ½ cup whole milk, half-and-half, or heavy cream after cooking for additional calories and fat.

Add more protein without meat: Mix in cannellini beans or chickpeas with the frozen vegetables.

Choose higher-calorie vegetables: Frozen peas are an especially inexpensive way to add carbohydrates and some protein.

Increase portions easily: Serve with garlic bread or a piece of whole-grain bread topped with butter or olive oil.

Add flavor without extra cost: Italian seasoning, black pepper, red pepper flakes, or a little lemon juice can make the dish more flavorful.