A tired cook's reward: half a jar of sauce that becomes dinner in the time it takes pasta to boil. Toss with pasta and broccoli for a bowl that asks nothing of you but a pot and a colander.

Serves 2. 20 minutes, 10 at the stove.

About 1110 calories a serving, 37 g protein, 138 g carbohydrate, 46 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Bring a large pot of salted water to a boil, then add 8 oz pasta. Stir once, set a timer for the box time minus one minute, and while it cooks, cut or break 3 cups broccoli florets into bite-sized pieces.
2. When the timer sounds, add the broccoli to the pot and cook until the pasta is tender and broccoli is bright green, about one more minute. Taste for doneness.1 min
3. Reserve one cup of pasta water, then drain the pot. Return pasta and broccoli to the pot off heat.
4. Pour in the full half jar of alfredo sauce, about one cup, and toss to coat, adding splashes of reserved pasta water until the sauce flows freely and coats everything. Season with pepper and taste for salt. Divide between two bowls and serve at once.

Note Swap broccoli for spinach, green beans, or peas if you have them. Leftovers keep in the fridge for two days; reheat gently in a pot with a splash of water. Serve with a green salad or roasted vegetables on the side to stretch it.

A half-cup of alfredo sauce stretches across a pound of pasta with wilted greens and garlic to make a proper weeknight meal for two. The sauce clings to the noodles and coats the vegetables, rich and filling without fussy technique.

Serves 2. 20 minutes, 15 at the stove.

About 1190 calories a serving, 35 g protein, 132 g carbohydrate, 58 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a large pot of salted water to a boil and cook 8 ounces of pasta until just shy of tender, about 2 minutes under package time, so it has room to finish in the sauce. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, slice 2 cloves of garlic thin and warm 1 tablespoon each of butter and oil in a large skillet over medium heat. Add the garlic and cook until pale and fragrant, about 1 minute.1 min
3. Add 4 ounces of fresh spinach or kale to the skillet and stir until wilted, about 2 minutes, seasoning with salt and pepper.2 min
4. Pour the 1 cup of alfredo sauce into the skillet and add half of the reserved pasta water, stirring to loosen it. Add the drained pasta to the sauce and toss gently, adding more pasta water a splash at a time until the sauce clings to the noodles without pooling.3 min
5. Taste and season with salt and pepper, then divide between two bowls and serve at once.

Note Swap the greens for broccoli florets or mushrooms if you prefer. Leftovers keep three days in the fridge and can be loosened with a little water when reheated gently. Serve with bread and a green salad on the side.

Half an alfredo sauce from the fridge becomes dinner when you fold it through hot pasta and finish with fresh herbs and lemon. It takes as long as the pasta to cook, so you are eating in twenty minutes.

Serves 2. 20 minutes, 5 at the stove.

About 490 calories a serving, 15 g protein, 90 g carbohydrate, 8 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and add 8 ounces of pasta, stirring so it does not stick. While the pasta cooks, set a timer for as long as the package says.12 min
2. Warm 1 tablespoon of butter in a large skillet over medium heat, add 1 minced garlic clove, and cook for 30 seconds until fragrant. Stir in the alfredo sauce from the fridge and heat through, stirring now and then so nothing sticks to the bottom.3 min
3. When the pasta is al dente, scoop it into the skillet with the sauce using a slotted spoon, letting some starchy water cling to it, and fold everything together so each piece gets coated. Taste and adjust salt and pepper.
4. Divide between two bowls, squeeze fresh lemon over each one, and scatter with torn fresh parsley or basil.

Note Swap any soft fresh herbs for the parsley. Leftovers keep in a covered container for three days; reheat gently in a skillet with a splash of water. Serve with a bitter green salad dressed with more lemon and oil, or garlic bread if you want stretch it.