Tahini pulls double duty here as sauce and richness, stretched thin with water and lemon into something silky that coats hot pasta. Half a jar disappears into dinner for two with nothing wasted, a pantry supper that tastes like you planned it.

Serves 2. 20 minutes, 15 at the stove.

About 800 calories a serving, 22 g protein, 82 g carbohydrate, 45 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Bring a large pot of salted water to a boil and cook 6 ounces pasta until just tender, about 9 minutes; reserve 1 cup pasta water before draining.12 min
2. While the water comes to a boil, whisk 1/2 cup tahini with juice from half a lemon and 1/2 cup of the reserved pasta water until smooth and pourable, thinning with more water if needed; taste and season with salt and pepper.
3. Melt 2 tablespoons butter over medium heat with 2 minced garlic cloves, swirling until the butter is golden and smells nutty, about 3 minutes; don't let it burn.3 min
4. Toss the hot pasta with the tahini sauce and browned butter and garlic, adding splashes of pasta water to reach a silky coating consistency; divide between bowls and scatter fresh parsley on top with a grind of pepper and lemon wedge for squeezing.

Note Swap tahini for almond butter or peanut butter if you have it. Leftovers keep three days in a sealed container; toss with warm water to loosen the sauce before eating. Serve with a simple green salad or steamed greens on the side to brighten the plate.

Three tablespoons of tahini make a creamy, nutty sauce for pasta with eggs and whatever greens you have on hand. This is the weeknight pasta that uses up an odd amount of an ingredient and asks for nothing fancy.

Serves 2. 20 minutes, 15 at the stove.

About 580 calories a serving, 21 g protein, 70 g carbohydrate, 24 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Bring a large pot of salted water to a boil and add 6 ounces of pasta, stirring it when it floats. While the pasta cooks, mince 2 cloves of garlic and warm 1 tablespoon of oil in a small pan over low heat.10 min
2. When the garlic is fragrant, add 3 tablespoons of tahini and 4 tablespoons of the pasta water. Whisk until smooth and warm through, then taste and adjust salt and pepper. Keep warm.3 min
3. Stir 4 ounces of leafy greens into the pasta for the last two minutes of cooking so they wilt in the residual heat. Crack 2 eggs into a small bowl and beat them lightly.
4. Drain the pasta and greens into a colander and return them to the pot off the heat. Pour the tahini sauce over and toss to coat everything evenly.
5. Push the pasta to the sides of the pot to create a well in the center, then pour in the beaten eggs and stir constantly for one minute so they scramble into creamy ribbons. Taste and adjust seasoning.1 min

Note Swap the eggs for torn feta if you have it, stirring it in off the heat until melted through. Leftovers keep three days covered in the fridge and reheat gently with a splash of water. Serve with a squeeze of lemon if you have one.

Tahini dissolves into a silky sauce that coats pasta with almost no effort. This is the dish that uses up that last awkward quarter jar, turning it into something substantial and quick enough for a tired weeknight.

Serves 2. 20 minutes, 12 at the stove.

About 640 calories a serving, 23 g protein, 100 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a large pot of salted water to a boil and add 8 ounces of pasta; cook until just tender, stirring once, about 10 minutes.10 min
2. While the pasta cooks, mince 3 garlic cloves and warm 2 tablespoons of olive oil in a large skillet over medium heat; add the garlic and cook until golden, about 1 minute.1 min
3. Whisk 1/4 cup tahini and the juice of half a lemon into 1/2 cup hot water until smooth, then pour into the skillet and stir; season with salt and pepper and keep warm on low heat.
4. Add 4 ounces of fresh greens to the skillet and stir until wilted, about 2 minutes.2 min
5. Drain the pasta and add it directly to the skillet, tossing everything together until coated; taste and adjust the seasoning, adding more lemon juice or water to loosen the sauce if needed.

Note Swap tender broccoli or mushrooms for the greens. Leftovers keep for three days in the fridge and warm gently in a pot with a splash of water. Serve with extra lemon wedges and flakes of sea salt.