A pantry dinner when the shelf is bare: pasta tossed with a small handful of green beans, garlic, and oil. The beans soften quickly in the boiling water, and everything comes together in one pot.

Serves 2. 20 minutes, 15 at the stove.

About 440 calories a serving, 11 g protein, 65 g carbohydrate, 15 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Bring 3 quarts of water to a boil in a large pot with 1 teaspoon of salt. Trim the ends from the small handful of green beans and cut them into 1-inch pieces.8 min
2. Add the pasta to the boiling water and stir once. Cook until the pasta is nearly tender, about 2 minutes before the package time says it's done.10 min
3. While the pasta cooks, mince 2 cloves of garlic. Warm 2 tablespoons of oil in a small pan over medium heat and add the garlic, stirring until it turns light gold, about 1 minute.1 min
4. Add the green beans to the boiling pasta and cook for 2 more minutes, until both are tender.2 min
5. Drain the pasta and green beans, reserving 1/2 cup of the cooking water. Pour the garlic oil over the pasta, add 1/4 cup of the cooking water, and toss to coat, adding more water if it looks dry. Season with salt and pepper to taste.
6. Divide between two bowls and serve right away. If leftovers sit, they thicken; add a splash of hot water when you reheat to loosen them.

Note Swap the green beans for broccoli florets, asparagus cut into pieces, or even a handful of spinach added at the end. Leftovers keep for three days in the fridge and reheat gently over low heat with added water. Serve with grated cheese if you have it, or crushed red pepper flakes for heat.

Half a bag of green beans becomes dinner when cooked down with garlic and finished with a fried egg on top, giving you something warm and forgiving to eat when you are tired. The beans soften and sweeten as they braise, turning into a complete meal.

Serves 2. 25 minutes, 10 at the stove.

About 290 calories a serving, 11 g protein, 23 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Trim the ends from half a bag of green beans and wash them. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
2. When the oil shimmers, add the green beans and cook, stirring often, until they begin to soften and char lightly at the edges, about 8 to 10 minutes. They will release their water; let it evaporate until the pan sounds dry again.10 min
3. Add 3 cloves of sliced garlic and a pinch of salt, stir for a minute until fragrant, then push the beans to the sides of the pan. Crack 2 eggs into the center, cover the skillet, and reduce heat to low.
4. Cook until the egg whites are set but the yolks still jiggle when you shake the pan, about 3 to 4 minutes. Season with salt and pepper and serve straight from the skillet.4 min

Note Swap the eggs for a handful of grated cheese or a dollop of sour cream if you prefer. Leftovers keep refrigerated for two days and reheat gently. Serve with bread or rice to stretch the dish.

A dozen green beans, halved and quick-cooked in garlic oil with a whisper of anchovy, become a light dinner for two. This is pantry cooking at its best, and the fish melts into the oil to deepen the flavor without tasting fishy.

Serves 2. 20 minutes, 15 at the stove.

About 250 calories a serving, 30 g protein, 6 g carbohydrate, 11 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 over high heat. Add 24 green bean halves and cook until they just turn bright green and are tender-crisp, 4 to 5 minutes. While the beans cook, warm 3 tablespoons oil in a large skillet over medium heat and add 3 thinly sliced garlic cloves and 2 anchovy fillets; stir until the anchovies dissolve into the oil, about 2 minutes.5 min
2. Drain the beans and add them to the skillet with the garlic oil. Toss to coat, then taste and season with salt and pepper. Cook for 1 more minute, just to warm through and let the flavors meet.1 min
3. Divide the green beans between two bowls and serve with crusty bread and lemon wedges to squeeze over as you eat.

Note Swap the anchovies for a small handful of capers or olives if you prefer. Leftovers keep in an airtight container for two days and taste good cold or reheated gently. Serve with bread to soak up the fragrant oil, or pile over pasta for a light lunch tomorrow.