A handful of penne half is just enough for two, dressed simply with garlic, olive oil, and salt. This is the weeknight answer when you want to use the last of a box without fussing, and the pantry fills in everything else.

Serves 2. 15 minutes, 5 at the stove.

About 200 calories a serving, 7 g protein, 39 g carbohydrate, 2 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 the handful of penne half. Cook until al dente, about 10 minutes, then drain and reserve.10 min
2. While the pasta cooks, slice 2 cloves of garlic thin. Heat 3 tablespoons of olive oil in a small pan over medium heat and add the garlic, stirring gently until it turns light golden and fragrant, about 2 minutes.2 min
3. Toss the drained penne with the garlic oil, add salt and pepper to taste, and serve at once.

Note Finish with a shower of grated Parmesan if you have it, or toss with fresh parsley. Serve with a wedge of lemon to squeeze over. This keeps in the fridge for one day and reheats gently in a pan with a splash of water.

This is the pasta course stripped to its bones: just penne, olive oil, garlic, and black pepper. With half a packet to finish, it's the straightforward choice for a weeknight when you want dinner on the table fast.

Serves 2. 20 minutes, 5 at the stove.

1. Bring a large pot of salted water to a boil. Once it rolls, add the half packet of penne and cook until al dente, about 11 minutes, stirring once or twice to keep it from sticking.11 min
2. While the pasta cooks, mince 3 cloves of garlic and place them in a small pan with 4 tablespoons of oil over medium heat. Let the garlic turn pale and smell golden, about 3 minutes, then remove from heat.3 min
3. Drain the pasta, reserving a cup of starchy cooking water. Toss the penne with the garlic oil and 1/4 teaspoon of pepper. Add a splash of cooking water if needed to loosen it, and taste for salt before serving.

Note Swap the garlic oil for anchovy paste dissolved in the oil if you have it. Keeps three days in the fridge; warm gently with more oil. Serve as is or with grated cheese and a green salad alongside.

A quick toss of leftover penne with crispy garlic, good oil, and whatever greens you have on hand. This is the best use for a cup of cooked pasta and takes longer to plate than to cook.

Serves 2. 15 minutes, 12 at the stove.

About 380 calories a serving, 8 g protein, 38 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Slice 4 garlic cloves thin. Heat 3 tablespoons oil in a wide skillet over medium-high heat and when the oil shimmers, add the garlic and cook, stirring often, until golden at the edges, about two minutes; watch it does not burn.2 min
2. Add a handful of fresh spinach or kale and stir until it begins to wilt, then add the cup of cooked penne and toss to coat with the oil and garlic, cooking until the pasta is heated through, about two minutes.2 min
3. Taste and season with salt and pepper. Divide between two bowls and serve at once.

Note Swap spinach for any tender greens, or omit them entirely for a plain aglio e olio. Leftovers keep cold in the fridge for two days. Serve with a wedge of lemon and grated cheese if you have it.