Cream cheese melts into a silky sauce for pasta in minutes, soaking up garlic and whatever dried herbs you have on hand. This is the fastest weeknight dinner when you need to use up an open package and have little else in the house.

Serves 2. 15 minutes, 12 at the stove.

About 590 calories a serving, 19 g protein, 90 g carbohydrate, 17 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 and drop in 8 ounces of pasta; cook until just tender, stirring once halfway through, then drain, reserving 1 cup of the starchy cooking water.10 min
2. While the pasta cooks, melt 1 tablespoon of butter in a wide skillet over medium heat and stir in 2 minced garlic cloves and 1 teaspoon of dried thyme or oregano until fragrant, about 1 minute.1 min
3. Cut 4 ounces of cream cheese into chunks and add it to the skillet along with 3/4 cup of the reserved pasta water; stir constantly until the cream cheese melts and the sauce is smooth, about 2 minutes.2 min
4. Tip the drained pasta into the skillet and toss to coat, adding more pasta water by the tablespoon if the sauce seems too thick; season with salt and pepper to taste and serve right away.

Note Swap in lemon zest or red pepper flakes for the herbs if you have them. Leftovers keep for two days in a covered container in the fridge; reheat gently on the stove with a splash of water to loosen the sauce. Serve with a simple green salad or steamed broccoli on the side to stretch the dish.

A quick pasta where a few tablespoons of cream cheese melt into a silky sauce with garlic and spinach. This shelf has almost nothing, so cream cheese becomes the star, stretched with pasta water into something that coats every strand.

Serves 2. 20 minutes, 15 at the stove.

About 440 calories a serving, 14 g protein, 68 g carbohydrate, 12 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 add 6 ounces of pasta. Cook until just tender, stirring once after a minute; reserve 1 cup of the pasta water before draining.12 min
2. While the pasta cooks, mince 3 garlic cloves and heat 1 tablespoon of oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds, then add 3 ounces of fresh spinach and cook, stirring, until wilted, about 2 minutes.
3. Lower the heat to low and stir 3 tablespoons of cream cheese into the spinach until it begins to soften. Add the hot pasta to the skillet and toss gently, adding pasta water a few tablespoons at a time until the cream cheese melts into a light sauce that coats the pasta. Season with salt and pepper to taste and serve right away.

Note Swap the spinach for any tender greens or even broccoli florets. Leftovers hold for one day in the fridge but are best eaten fresh. Serve with grated cheese on the side and a green salad on the plate.

A silky, quick pasta where cream cheese melts into the sauce, turning it rich and tangy without cream. Tonight you'll use up that half block and have supper on the table in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 670 calories a serving, 21 g protein, 96 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 and cook 8 oz pasta until just tender, about ten minutes; set a timer.10 min
2. While the pasta cooks, mince 3 garlic cloves and cut the 4 oz cream cheese into small cubes so it melts faster.
3. In a skillet over medium heat, melt 2 tablespoons butter, add the minced garlic and 1 teaspoon dried oregano, and cook for one minute until fragrant.1 min
4. Drain the cooked pasta, reserving one cup of its cooking water, then add the pasta to the skillet with the garlic butter and stir.
5. Add the cream cheese cubes and one quarter cup of the reserved pasta water to the skillet and stir constantly over low heat until the cream cheese melts into a silky sauce, about two minutes; add more pasta water if the sauce is too thick.2 min
6. Squeeze in the juice of half a lemon and stir in 2 cups fresh spinach or chopped parsley; season with salt and pepper to taste and serve at once.

Note Swap the spinach for any soft greens or omit it entirely. Leftovers keep covered in the fridge for two days; reheat gently with a splash of water. Serve with crusty bread and a green salad on the side.