When you have cooked fettuccine alfredo waiting in the fridge, the quickest dinner is to warm it and add backbone to the sauce. Garlic and black pepper transform the mild, creamy noodles into something that tastes like you cooked.

Serves 2. 10 minutes, 5 at the stove.

About 220 calories a serving, 8 g protein, 33 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 2 cloves garlic. Heat 1 tablespoon butter in a large skillet over medium heat until it foams, then add the garlic and cook, stirring, until fragrant, about 30 seconds.1 min
2. Pour the entire package of fettuccine alfredo into the skillet and stir to combine with the garlic butter, breaking up any clumps as you fold. Cook, stirring often, until the pasta is heated through and the sauce coats the noodles, about 3 to 4 minutes.4 min
3. Taste for seasoning. Divide between two bowls and grind 1/4 teaspoon black pepper over each serving.

Note Swap butter for olive oil if you have it. Leftovers keep covered in the fridge for a day or two; reheat gently in a skillet with a splash of water. Serve with a green salad or roasted vegetables on the side to stretch the meal.