For this simple gluten free dish I used the vegetables straight out of the freezer; the total prep and cooking time worked out to less than 30 minutes!
2 cups dry white wine
3-5 cloves garlic, minced or pressed
1/4 tsp salt, or to taste
1-3 pinches red pepper flakes, or to taste
1/2 lb (gluten free) corn spaghetti
1 cup frozen loose chopped spinach leaves
2/3 cup frozen corn
2/3 cup frozen green peas
1/4 cup heavy cream
1/4 cup roasted red pepper, sliced (from a jar)
1-2 tbsp fresh parsley, chopped
1/4 cup grated Romano cheese, for serving
Pour the wine into a saucepan (large enough to hold the cooked spaghetti) and set over a medium flame. Add the garlic, salt and red pepper flakes. Simmer the mixture until the wine has reduced by half.
While the wine is simmering, bring a pot of lightly salted water to a boil and cook the spaghetti according to the directions on the package until al dente. The water will look cloudy. Drain the spaghetti and rinse it in cold water. Set aside.
Add the drained spaghetti to the vegetable sauce and stir well. When the pasta has heated through, remove from the stove. Divide between 4 plates. Sprinkle with cheese and serve.