Here’s a pasta dish we like.
Boil up a bag of cheese ravioli (or tortellini) and a regular bag or Normandy Mix vegetables. I get those at WalMart, but in a giant bag. Check the ravioli bag for how many servings it makes, and use about 1 cup of veggies per serving. Again using the number of servings, brown 1 1/2 T of butter (you can use margarine but I like real butter better) or 1 T of olive oil and a couple leaves of sage, the kind from the grocery store, not the dried kind in a bottle. Drain the pasta and vegetables, and put them into the sauce. You can also add a drained and rinsed can of any kind of beans too. I like black beans because they taste good and make a nice color contrast.
I use a stock pot or dutch oven for the ravioli/veg part, and my big stirfry pan for the sauce. For some reason, it seems to work better when you add to the sauce rather than the other way around.
Normandy Mix is cauliflower, broccoli, yellow and orange carrots, mushrooms, onions, zuchinni and yellow squash if you can’t find it all in one bag.