A loose soup that makes sense of those last few noodles rattling in the box. You break them up, simmer them in garlicky broth with wilted greens, and finish with a knob of butter. It comes together in one pot and stretches happily if you need it.

Serves 2. 25 minutes, 10 at the stove.

About 780 calories a serving, 86 g protein, 28 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Break the lasagna noodles into rough bite-sized pieces by hand. Dice the onion and mince the garlic.
2. Heat 1 tablespoon oil in a pot over medium heat. Cook the onion for 3 minutes until it softens, stirring often. Add the garlic and cook for 1 minute more until fragrant.4 min
3. Pour in 4 cups broth and bring to a simmer. Add the broken noodles and simmer for 8 minutes until they are tender but still hold their shape, stirring once halfway through.8 min
4. While the noodles cook, roughly chop the greens and separate the tender leaves from any thick stems. When the noodles are done, stir in the greens and cook for 2 minutes until wilted and bright.2 min
5. Stir in 1 tablespoon butter and season with salt and pepper to taste. Ladle into bowls and serve.

Note Swap the greens for any vegetables you have on hand, carrots, tomatoes, or zucchini all work. The soup keeps in the fridge for three days and reheats gently on the stove. Serve with crusty bread or grated cheese on top.

When you have half a box of lasagna noodles and not much else, break them into a skillet and toss with garlicky oil; they crisp at the edges and soften in the middle, like a cross between pasta and a fritter. The point is to use them up, tonight, without fussing.

Serves 2. 20 minutes, 15 at the stove.

About 570 calories a serving, 11 g protein, 65 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Break the lasagna noodles into two-inch pieces by hand over a bowl; you should have rough, irregular shards. Bring a pot of salted water to a boil and cook the noodle pieces for three minutes until just tender, then drain well in a colander.
2. While the noodles cook, slice 4 cloves of garlic thin. Set a large skillet over medium-high heat and warm 4 tablespoons of oil until it shimmers, then add the garlic and let it turn golden at the edges, about one minute.3 min
3. Add the drained noodle pieces to the skillet and toss to coat with oil. Spread them in a single layer and let them sit undisturbed for two minutes so the edges can brown and crisp, then toss again.4 min
4. Continue tossing every minute for three more minutes until the noodles are golden and irregular at the edges. Season with salt and pepper to taste and serve at once.3 min

Note If you have cheese, grate it over the top. Leftovers can be reheated in a dry skillet the next day. Serve with a simple salad or any vegetable side.

A few broken lasagna noodles become a light weeknight pasta with the best parts: garlic, oil, and salt. This is what you cook when the box is nearly empty and you want dinner now.

Serves 2. 20 minutes, 15 at the stove.

About 760 calories a serving, 26 g protein, 152 g carbohydrate, 4 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. Break 4 or 5 lasagna noodles into bite-sized pieces and add them to the pot, stirring well. Cook for 8 to 10 minutes, until tender.10 min
2. Meanwhile, mince 3 cloves of garlic and warm 3 tablespoons of olive oil in a small skillet over low heat. Add the garlic and let it cook gently for 2 to 3 minutes, until fragrant but not brown.3 min
3. Drain the noodles and toss them with the garlic oil. Season with salt and pepper to taste. Divide between two bowls and serve warm.

Note A handful of grated cheese or red pepper flakes transforms this into something richer. Leftovers keep for two days in a sealed container; reheat gently with a splash of water. Pair with a simple green salad or raw vegetables.