A weeknight dinner that lets one frozen vegetable shine, tossed with butter and garlic into a simple, honest pasta. The sugar snaps stay crisp because you add them at the end, still half-frozen from the bag.

Serves 2. 20 minutes, 15 at the stove.

About 640 calories a serving, 22 g protein, 104 g carbohydrate, 14 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 boil and cook 8 oz pasta until just tender, about 9 minutes. While the water comes to heat, slice 2 cloves garlic thin.10 min
2. Melt 2 tablespoons butter in a large skillet over medium heat, add the garlic, and cook, stirring often, until fragrant but not browned, about 1 minute. Pour in the frozen sugar snap peas straight from the bag and stir to coat.3 min
3. When the pasta is ready, drain it and tip it into the skillet with the peas, tossing to combine. Cook together for 1 minute, taste, and season with salt and pepper.2 min

Note Swap in fresh garlic with ginger and soy sauce for an Asian turn. Leftovers keep two days cold and reheat gently in a pan with a splash of water. Serve as is, or pile onto a bed of spinach or top with grated cheese.