Half a head of broccoli becomes the whole point here, tossed with garlic and olive oil through warm pasta. This is what you cook when the fridge is mostly empty and you need dinner fast.

Serves 2. 25 minutes, 10 at the stove.

About 560 calories a serving, 11 g protein, 65 g carbohydrate, 28 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil. Cut the broccoli into small florets and add them to the water along with 6 ounces of pasta. Cook until both the pasta and broccoli are tender, about 10 minutes, then drain in a colander.10 min
2. While the pasta cooks, mince 3 cloves of garlic. Heat 3 tablespoons of oil in a large skillet over medium heat and add the garlic, cooking until fragrant, about 1 minute.2 min
3. Add the drained pasta and broccoli to the skillet with the garlic oil. Toss well to coat, then stir in 1 tablespoon of butter. Season with salt and pepper to taste and serve immediately.

Note Swap the pasta for rice if you have it, cooking the broccoli separately and folding it in at the end. Leftovers keep three days refrigerated and reheat gently with a splash of water. Serve with grated cheese if you have any on hand, or finish with flaked red pepper for heat.

A few broccoli florets stretch across pasta with garlic and oil, the way Romans do it. Weeknight cooking at its most honest, turning one vegetable into supper without fuss.

Serves 2. 20 minutes, 15 at the stove.

About 530 calories a serving, 13 g protein, 70 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil. Cut the broccoli into smaller pieces if they are large.10 min
2. Slice 4 cloves of garlic thin. Add the pasta to the boiling water and cook until two minutes before done.
3. Heat 3 tablespoons of oil in a large skillet over medium heat. Add the sliced garlic and a pinch of red pepper flakes, stirring constantly until fragrant, about one minute.1 min
4. Add the broccoli florets to the skillet and toss to coat with oil. Cook, stirring often, until they begin to soften and brown at the edges, about three minutes.3 min
5. Reserve one cup of pasta cooking water, then drain the pasta and add it to the broccoli. Toss well, adding pasta water a splash at a time until the dish comes together in a light sauce, about one minute.1 min
6. Taste and adjust salt and pepper. Serve right away in bowls.

Note Swap any small vegetable: cauliflower, green beans, or thin-sliced zucchini work just as well. Leftovers keep covered in the fridge for two days and reheat gently with a splash of water. Finish with grated cheese if you have it.

A half stalk of broccoli becomes tender florets that coat short pasta with garlic oil and a whisper of chilli. This is how you use up what's left in the crisper on a tired night, building dinner from pantry staples in less than half an hour.

Serves 2. 25 minutes, 15 at the stove.

About 610 calories a serving, 17 g protein, 84 g carbohydrate, 23 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. Cut the broccoli stalk and crown into florets about 2 inches across, then add them to the water. Cook for 5 to 7 minutes until a knife pierces the stems easily, then lift the broccoli out with a slotted spoon into a bowl, leaving the water boiling for the pasta.7 min
2. Drop 200g of pasta into the same boiling water and cook according to the packet, stirring once. While it cooks, slice 3 garlic cloves thin and pour 3 tablespoons of oil into a large skillet over medium heat.
3. When the garlic in the skillet turns golden at the edges and smells sweet, about 2 minutes, add the broccoli florets and toss to coat. Season with salt and pepper, then keep warm over low heat.2 min
4. When the pasta is al dente, scoop out 1 cup of the cooking water, then drain the pasta and add it to the skillet with the broccoli. Toss together, adding the pasta water a splash at a time until the dish moves loose and silky, about 1 minute. Taste and add salt and pepper as needed before serving.1 min

Note Swap the pasta for rice if you prefer. Leftovers keep in an airtight container in the fridge for two days and warm through gently with a splash of water. Serve with grated cheese at the table and a green salad if you have one.