A weeknight pasta that leans entirely on a quarter jar of italian seasoning that's been sitting too long. The dried herbs bloom in hot oil and soften into tomatoes, turning simple pantry staples into something worth eating when time is short.

Serves 2. 25 minutes, 10 at the stove.

About 650 calories a serving, 17 g protein, 95 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 tablespoons [6 grams] italian seasoning, 8 ounces [225 grams] pasta, 3 tablespoons oil, 2 cloves garlic, to taste salt, to taste pepper, one 14-ounce can [400 grams] canned tomatoes.

1. Bring a pot of salted water to a boil and add 8 ounces of pasta, stirring once. Set the timer for one minute under the package time.
2. While the pasta cooks, warm 3 tablespoons of oil in a wide skillet over medium-high heat. Mince 2 cloves of garlic and add them to the oil, stirring until fragrant, about 30 seconds.
3. Add 2 tablespoons of italian seasoning to the garlic and oil, stirring constantly for 30 seconds so the dried herbs release their flavor into the fat. Pour in one 14-ounce can of tomatoes with their liquid, breaking them up with a spoon.
4. Bring the tomato sauce to a simmer and let it bubble gently while the pasta finishes cooking. Taste and season with salt and pepper.12 min
5. Drain the pasta, reserving one cup of the cooking water. Pour the pasta into the skillet with the sauce and toss to coat, adding splashes of reserved pasta water if the sauce seems thick. Serve right away.

Note Swap the canned tomatoes for fresh ones in summer, roughly chopped and cooked down a few minutes longer. Leftovers keep three days covered in the fridge and reheat gently with a splash of water. Serve with crusty bread or a green salad to stretch it.

A whole chicken rubbed inside and out with Italian seasoning, roasted with root vegetables until the skin is browned and the meat falls from the bone. This is the way to use up a half-jar of dried herbs before they fade, and it fills the kitchen with the smell of dinner while you rest.

Serves 2. 75 minutes, 15 at the stove.

About 550 calories a serving, 35 g protein, 56 g carbohydrate, 22 g fat. From USDA figures for 78% of the ingredients; amounts are the recipe's.

You need 2 tablespoons Italian seasoning, 1 bird, about 3 to 4 pounds chicken, whole, 2 medium carrots, 1 pound potatoes, 2 medium parsnips, 1 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons oil, 1 bird, 3 to 4 pounds whole chicken.

1. Heat the oven to 425°F [220°C]. Pat one 3 to 4 pound chicken dry inside and out with paper towels, then rub 2 tablespoons of Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of pepper all over the bird and inside the cavity. Set the chicken breast-up on a rack in a roasting pan.
2. Cut 2 medium carrots, 1 pound potatoes, and 2 medium parsnips into 2-inch chunks, toss with 2 tablespoons of oil, and scatter around the chicken in the pan.
3. Roast until the chicken skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F [74°C], about 60 minutes, stirring the vegetables once or twice so they brown evenly.60 min
4. Let the chicken rest in the pan for 5 minutes, then carve and divide between two plates with the vegetables and any pan juices.

Note Use half the Italian seasoning here and keep the rest sealed for next month. Leftovers stay three days refrigerated; shred any extra chicken and fold it into tomorrow's rice with more of those roasted vegetables. Serve with lemon wedges or a simple green salad on the side.

A simple weeknight pasta that transforms a half-empty tin of italian seasoning into something complete and warming. Garlic and olive oil let the herb blend shine without fuss.

Serves 2. 25 minutes, 10 at the stove.

About 910 calories a serving, 16 g protein, 97 g carbohydrate, 52 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 tablespoons italian seasoning, 8 ounces pasta, 4 cloves garlic, 1/4 cup oil, to taste salt, to taste pepper.

1. Bring a large pot of salted water to a boil and cook 8 ounces of pasta until al dente, about 9 minutes, then drain and set aside.12 min
2. While the pasta cooks, mince 4 cloves of garlic and warm 1/4 cup of oil in a large skillet over medium-low heat.
3. Add the minced garlic and stir until fragrant, about 1 minute; do not let it brown.1 min
4. Add 2 tablespoons of italian seasoning to the oil and garlic, stir to combine, and toast for 30 seconds.1 min
5. Pour the drained pasta into the skillet and toss to coat, stirring gently so the oil and seasonings distribute evenly throughout.2 min
6. Taste and season with salt and pepper as needed; serve warm.

Note Swap fresh basil and oregano for the tin if you have them. Leftovers keep refrigerated for two days and reheat well with a splash of water in a warm skillet. Serve with grated cheese and a simple green salad or roasted vegetables.