A cream sauce that uses up that quarter cup of half and half, stretched with chicken broth and butter to coat pasta with a silky finish. Tonight's meal comes together in the time it takes water to boil.

Serves 2. 20 minutes, 15 at the stove.

About 590 calories a serving, 18 g protein, 73 g carbohydrate, 25 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 add 6 ounces of pasta, stirring once. Cook until just tender, about nine to eleven minutes, while you start the sauce.10 min
2. Heat 1 tablespoon of oil in a skillet over medium-high heat and add 2 minced garlic cloves. Cook, stirring, until fragrant, about one minute.1 min
3. Pour in 1 cup of chicken broth and 1 cup of frozen peas and carrots. Simmer until the vegetables are tender, about five minutes.5 min
4. Stir in the 1/4 cup of half and half and 2 tablespoons of butter. Warm through without boiling, about two minutes, then taste and season with salt and pepper.2 min
5. Drain the pasta and toss it directly into the cream sauce, stirring gently to coat every strand. Divide between two bowls and serve at once.

Note Swap frozen peas and carrots for any vegetables you have on hand or fresh spinach stirred in at the end. Leftovers keep two days in an airtight container; reheat gently over low heat with a splash of water. Serve with bread and a green salad.

A classic weeknight dish that uses up cream without waste. Tender chicken and mushrooms in a silky sauce, built from what you have. Serve over buttered toast or pasta and you are done.

Serves 2. 25 minutes, 20 at the stove.

About 740 calories a serving, 57 g protein, 15 g carbohydrate, 51 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Slice 8 ounces of mushrooms into halves and cut 12 ounces of chicken into bite-sized pieces. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
2. Add the chicken and cook for 5 minutes, stirring occasionally, until it loses its raw look on the outside. The chicken does not need to be cooked through yet.5 min
3. Add the mushrooms and 2 minced garlic cloves and cook for 3 minutes, stirring, until the mushrooms release their water and begin to soften.3 min
4. Pour in 1.5 cups of half and half, reduce the heat to medium, and simmer for 8 minutes, stirring gently, until the chicken is cooked through and the sauce thickens slightly. Taste and season with salt and pepper.8 min
5. Serve over toasted bread or over cooked pasta, spooning the sauce over the top.

Note Swap mushrooms for diced zucchini or bell peppers if you prefer. Leftovers keep refrigerated for three days; reheat gently over low heat with a splash of water to loosen. Serve with a green salad or steamed greens on the side to stretch the dish.

A small pan of silky pasta that uses up that last bit of half and half, turning it into a sauce so you're not wasting it. Fast enough for a weeknight and tastes like you took care to cook.

Serves 2. 18 minutes, 12 at the stove.

About 520 calories a serving, 20 g protein, 70 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 add 6 ounces of pasta. Cook until one minute before the package says it's done, then drain it in a colander, saving one cup of the cooking water.12 min
2. While the pasta cooks, slice 3 cloves of garlic thin and set them by the stove. Place a medium skillet over medium heat, add 1 tablespoon of butter, and when it froths, add the garlic. Stir often until it is golden at the edges, about three minutes.
3. Pour 2 tablespoons of half and half into the skillet with the garlic, add the drained pasta, and toss gently to coat. If it looks dry, add one tablespoon of the reserved pasta water at a time until it coats the noodles. Taste and season with salt and pepper.2 min
4. Divide between two bowls, shave 2 ounces of parmesan over top, and serve right away.

Note Swap the parmesan for a grating of Pecorino Romano if you have it. Leftovers keep, covered, in the fridge for one day; reheat gently in a pan with a splash of water. Serve with a side salad or a raw vegetable to balance the richness.