A one-pot pasta that uses sun-dried tomato pesto to build a quick, rich sauce with depth. The fresh pasta soaks up the oil and fragrance from the jar, and a squeeze of heat at the end brings it all together in minutes.

Serves 2. 20 minutes, 15 at the stove.

About 550 calories a serving, 20 g protein, 69 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a rolling boil and add 6 oz pasta. Cook until al dente according to the package, stirring once halfway through.12 min
2. While the pasta cooks, mince 2 garlic cloves and warm 1 tablespoon oil in a small pan over medium heat. Add the garlic and cook for 30 seconds until fragrant, then stir in the entire jar of pesto.2 min
3. When the pasta is ready, reserve 1 cup pasta water, then drain the pasta. Toss it in the pot with the warm pesto, adding splashes of pasta water until the sauce coats each strand loosely.
4. Divide the dressed pasta between two bowls and top each with a handful of fresh spinach or arugula and 2 oz of torn fresh mozzarella or crumbled feta. The heat of the pasta will wilt the greens and soften the cheese. Season with salt and pepper to taste.

Note Swap the fresh cheese for shaved Parmesan or a poached egg. Leftovers keep cold for one day; toss with extra oil before storing. Serve with crusty bread and a green salad to round out the meal.