Pepper-Jack Pasta in a jiffy

This is a dish with simple ingredients and almost no cooking time. By no cooking time, I meant everything is done in snap. Come on 20 minutes in a kitchen for me is considered a snap. What about you guys?
You can add any vegetables to this pasta, like canned Artichoke hearts, black olives, broccoli, carrots,
green peas, corn, green beans, spinach etc.

You will need:

1/2 pound of pasta wheat or white and any shape
1 cup mix veggies (I used frozen corn and green peas)
salt to taste
1 cup Pepper Jack cheese (any brand)
1/2 cup milk
1 tbsp butter

Boil the pasta according to the package directions. While the pasta is boiling you can grate the Pepper Jack cheese (It comes in an 8 oz block, never comes pre-shredded).
An when the pastas are al dente (means when they are almost cooked but still they have a bite to it) add the frozen veggies and after 3-4 minutes, strain everything.
Put the pasta in a big bowl, add the milk and the pepper-jack cheese and mix well till the cheese is melted and incorporated in the pasta. Adjust the salt and other seasonings. Though the pepper-jack cheese is hot with all the peppers I still added finely minced jalapeno in the pasta.
(Of course after the kids were done eating)

Enjoy!

You could use 2 Tbsp or more pickled diced jalapeno peppers, drained and one cup shredded Monterey Jack cheese if you cannot find Pepper Jack cheese.

Rotini, Penne, Orechietti, and bowtie or Farfalle pasta holds the sauce well compared to other pastas.

Mix the milk and cheese when the pasta is still hot so the cheese gets melted easily.