Half a head of carrots becomes tender ribbons in butter with just enough garlic to matter, tossed with hot pasta for a quick weeknight dinner. This uses up what you have and comes together in the time it takes water to boil.

Serves 2. 20 minutes, 15 at the stove.

About 520 calories a serving, 12 g protein, 75 g carbohydrate, 19 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 rolling boil. Add 6 ounces of pasta and cook according to package directions while you prepare the carrots.
2. Peel 2 carrots and use a vegetable peeler or mandoline to shave them into thin ribbons lengthwise until you reach the core, discarding the core or saving it for stock. Mince 2 cloves of garlic.
3. Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the carrot ribbons and cook, stirring often, until they begin to soften and turn golden at the edges, about 4 minutes. Add the minced garlic and stir for 30 seconds until fragrant.5 min
4. Reserve 1 cup of pasta cooking water before draining the pasta. Add the drained pasta to the skillet with the carrots and toss to combine. Add 1/2 cup of the reserved pasta water and stir over medium heat until the sauce coats the pasta and the carrots are tender, about 2 minutes. Season with salt and pepper.3 min

Note Swap zucchini or yellow squash for carrots if you prefer. Leftovers keep in the fridge for two days and can be reheated gently in a skillet with a splash of water. Serve with grated cheese and a green salad on the side.

Half a bunch of carrots becomes the whole point here, caramelized in butter and soy until they're tender and glossy. This is a weeknight side that cooks in one pan while rice steams, and stretches to feed two with almost nothing else in the house.

Serves 2. 30 minutes, 10 at the stove.

About 490 calories a serving, 9 g protein, 86 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Start 2 cups of water boiling in a pot, add a pinch of salt, then stir in 1 cup of rice and cover; it will take about 15 minutes.
2. While rice cooks, trim half a bunch of carrots and cut them into thin sticks or coins on the bias; they should be roughly the same size so they cook evenly.
3. Heat 2 tablespoons of butter in a large skillet over medium-high heat until foaming; add the carrots and cook undisturbed for 3 minutes so they start to color.3 min
4. Toss the carrots and continue cooking for 2 more minutes, then add 2 tablespoons of soy sauce and cook until the liquid coats the carrots and they are tender, about 2 minutes more.4 min
5. Taste and season with salt and pepper if needed; when the rice is tender and all water is absorbed, fluff it with a fork and serve the glazed carrots over the top.

Note Swap soy sauce for tamari or coconut aminos if you have either. Leftovers keep in the fridge for three days and reheat well in a pan with a splash of water. Serve with a fried egg on top or a simple green salad on the side to round out the meal.

Fried rice that starts with half a small carrot, diced fine and cooked until tender, then tossed with rice and egg. This is the quickest way to use up a carrot when you have nothing else and time slipping away.

Serves 2. 20 minutes, 15 at the stove.

About 710 calories a serving, 16 g protein, 115 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Dice the half carrot into small pieces about a quarter inch across. Heat 1 tablespoon of oil in a wide skillet over medium-high heat and add the carrot pieces and 1 minced garlic clove. Stir often until the carrot is tender and edges begin to brown, about 4 minutes.4 min
2. Crack 2 eggs into a bowl and beat them lightly with a pinch of salt and pepper. Push the carrot to the side of the skillet, add the remaining 1 tablespoon of oil to the empty space, then pour in the eggs. Let them set for a moment, then stir and scramble until just cooked through, about 2 minutes.2 min
3. Add 1.5 cups of cooked rice and break up any clumps with the back of your spoon. Stir everything together over the heat until the rice is warmed through and coated with oil, about 2 minutes. Taste and season with salt and pepper.2 min

Note Swap the carrot for diced bell pepper or celery if you prefer. Leftovers keep three days covered in the fridge and reheat well in a skillet with a splash of oil. Serve with soy sauce or hot sauce on the side, or stretch it with a green salad.