This heat-and-serve penne with tomato and basil sauce needs little more than quick croutons and a handful of greens to feel like a proper dinner. A tired weeknight calls for dishes that come to the table in minutes, and this one obliges while tasting like you actually cooked.

Serves 2. 15 minutes, 10 at the stove.

About 300 calories a serving, 5 g protein, 31 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 4 ounces crusty bread into 1-inch cubes and toss with 2 tablespoons oil, salt, and pepper; spread on a sheet and toast in a 400°F [200°C] oven until the edges turn golden, about 8 minutes, stirring halfway through.8 min
2. While the bread toasts, heat the penne package gently in a pot over medium heat, stirring often, until steaming, about 5 minutes; taste and season with salt and pepper.5 min
3. Rub a small bowl with 1 minced garlic clove, add 2 handfuls of arugula or mixed greens, toss with a small drizzle of oil and salt, and divide between two plates.
4. Divide the warmed penne between the plates and scatter the croutons over top before serving.

Note If you have lemon, a small squeeze over the greens lifts everything. Leftovers keep, covered, for two days and reheat gently with a splash of water. Serve with a glass of wine.