With extra daylight peering through the windows, I was hardly motivated to spend a lot of time in the kitchen tonight. So I grabbed my go-to four cheese tortellini, frozen corn, and chopped pancetta from the market. (Don’t forget to recycle the plastic!)

To cut down on dish duty, I microwaved the frozen corn in a casserole dish filled 1/3 with water, while boiling the tortellini. After I drained and plated the tortellini (which cooks quickly), I use the same pot to warm the pancetta with a little olive oil over low heat (cooks even faster!). Mix all three together, drizzle with olive oil, and serve.

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