PASTA ALA SKOOG FARM

First, slice up 1 red pepper and a large onion....saute. During the last minute, throw in a chopped tomato.
In the meantime, put 3-4" of chicken stock in a pot (you can make your own or use bullion).
When it comes to a boil, add one pound of spaghetti broken in half. Just before it is soft, turn off the burner and cover with a lid. Let it sit for 30 minutes so it absorbs all the stock and gets soft.

There should be nothing left to drain. Put it in a bowl and add a tablespoon of butter and a little olive oil. Toss with Romano cheese, then top with sauted veggies. Add some fresh ground pepper.
Serve with a salad and crusty bread.
When you don't have much time, this is a no brainer.