Creamy Vegetable Rotini

This is what I made for supper today. It is quick and simple, but quite tasty. The recipe came from a little booklet I had. You can easily vary this recipe in many ways to suit your tastes. Here are the basic options, choose what you would like from each of the following items listed. You will also need 1 Tablespoon cooking oil and 2 1/4 cups water.

2 cups mixed fresh or frozen vegetables (any kind)
2 cups uncooked pasta (rotini recommended, or anything similar in size)
1 can (10 ounces or 284mL) cream soup (I used cream of celery)
four portions of protein (meat, fish, beans), if desired
spices and seasonings, as desired

Now all you do is heat the oil in a large pot or skillet. Cook the protein as needed, and precook the vegetables as well if you think they need it (especially when using fresh). Once they are fairly soft, and the meat is cooked, add the water and soup and bring it to a boil. Once boiling, add the pasta and cook until tender, stirring often. This takes about 15-20 minutes. All of the water should be absorbed, and the dish should be somewhat creamy from the soup. It's that simple!

Here was my combination: meatless with fresh green beans, mushrooms, and carrots, with rotini and cream of celery soup. This is a quick dinner you can have on the table in half an hour with just a little prep work.