A jar of pesto built on ricotta and arugula does the work of a sauce when you toss it with hot pasta and a splash of starchy water. The pesto has basil, herbs, and cheese baked in, so dinner is done in the time it takes pasta to cook.

Serves 2. 20 minutes, 15 at the stove.

About 490 calories a serving, 18 g protein, 88 g carbohydrate, 7 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a rolling boil and add 8 oz pasta. Stir once and cook until just tender, about 10 minutes, reserving 1 cup of the starchy water before you drain.10 min
2. While the pasta cooks, open the jar of pesto and measure out 6 tablespoons into a large bowl.
3. Add the hot drained pasta to the pesto and toss, adding splashes of the reserved water a little at a time until the sauce coats the noodles without clumping. Season with salt and pepper to taste.

Note Swap in any short pasta for spaghetti if you like. Leftovers keep in a covered bowl in the fridge for three days; reheat gently with a splash of water. Serve with a simple salad or roasted vegetables on the side.