A quarter block of butter becomes nutty and golden when you let it brown, then you toss it with pasta and a handful of sage to feed two. This is the kind of nothing-to-it dinner that tastes like you meant it.

Serves 2. 20 minutes, 15 at the stove.

About 430 calories a serving, 8 g protein, 48 g carbohydrate, 24 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 and cook 4 ounces of pasta until just tender, then drain it in a sieve and set aside.12 min
2. While the pasta cooks, slice 2 garlic cloves thin and set them by the stove. Cut the quarter block of butter into small pieces.
3. In a small pan over medium heat, melt the butter pieces, stirring now and then, until they turn golden brown and smell nutty, about four minutes. This means the milk solids have toasted and the butter has separated.4 min
4. Add the thin garlic slices to the brown butter and cook for thirty seconds until fragrant, then add 1/4 teaspoon of dried sage and stir. Stop here when the mixture looks amber and foamy.1 min
5. Toss the drained pasta with the sage brown butter and a squeeze of lemon juice, season with salt and pepper to taste, and divide between two bowls.

Note Swap the dried sage for a handful of torn fresh herbs if you have them. Leftovers keep cold in the fridge for a day, though the butter will firm up; warm gently in a pan with a splash of water. Serve with a simple green salad and the rest of the lemon squeezed over it.

A few tablespoons of butter transform into gold when you let them brown, then carry a glassful of pasta and toasted garlic. This is the dish when there's almost nothing on the shelf: pure comfort in twenty minutes.

Serves 2. 20 minutes, 10 at the stove.

About 530 calories a serving, 12 g protein, 65 g carbohydrate, 24 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 over high heat and add 6 ounces of pasta, stirring until it floats. While it cooks, slice 3 cloves of garlic thin.
2. Melt 4 tablespoons of butter in a small skillet over medium heat, stirring often until it foams, browns, and smells nutty, about 5 minutes. Add the garlic slices and cook until pale gold, about 1 minute, then turn off the heat.5 min
3. When the pasta is tender, save 1 cup of the cooking water, then drain. Pour the pasta into the skillet with the brown butter and toss, adding a splash or two of the saved water to loosen it into a silky sauce. Season with salt and pepper.
4. Divide between two bowls and serve at once.

Note Swap in any short pasta. This keeps in the fridge for two days and tastes fine cold. Serve with grated cheese if you have it, or a sharp green salad to cut through the richness.

Butter is the star here, toasted until its milk solids turn hazelnut brown and fragrant. This shelf is bare, so we build from staples: pasta tossed with brown butter, garlic, and sage if you have it dried. It soothes a tired weeknight and uses up half a tub without waste.

Serves 2. 20 minutes, 15 at the stove.

About 840 calories a serving, 15 g protein, 86 g carbohydrate, 48 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 and add 8 oz pasta, stirring often. Cook until just short of tender, about 2 minutes under the package time.10 min
2. While the pasta cooks, melt 4 oz butter in a small heavy pan over medium heat. Watch it closely: after it foams, the milk solids will sink and turn golden brown, about 5 to 8 minutes. Slice 3 cloves garlic thin and add them with 1 teaspoon dried sage when the butter turns amber and smells nutty; stir for 30 seconds until fragrant.8 min
3. Drain the pasta, reserving 1 cup pasta water. Add the drained pasta to the brown butter and toss, adding salt and pepper to taste and enough pasta water to loosen the sauce so it coats each strand. Serve at once.

Note Swap dried sage for fresh torn leaves if you have them, or leave it out for plain brown butter. Leftovers keep three days in the fridge; reheat gently with a splash of water. Serve with a green salad or grated cheese on the side.