Pasta with garlic and oil
Aglio e olio is the weeknight answer when you need dinner in minutes and the shelf is sparse. Frozen chopped onions and garlic stand in for fresh, letting you skip the knife work. Finish it hot and garlicky, with butter and pepper to carry the day.
About 840 calories a serving, 16 g protein, 95 g carbohydrate, 44 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.
From your shelf
- 1 cup [240 ml] chopped onions and garlic
Staples
- 8 oz [225 g] pasta
- 4 tablespoons oil
- 2 tablespoons butter
- to taste salt
- 1/2 teaspoon pepper
- Bring a large pot of salted water to a boil and add 8 oz of pasta, stirring once it hits the water. Cook until just tender, about the time on the box, then drain and set aside.
- While the pasta cooks, warm 4 tablespoons of oil in a wide skillet over medium heat. Add 1 cup of frozen chopped onions and garlic straight from the package and stir until it releases its aroma and begins to soften, about 4 minutes.
- Toss the hot pasta into the skillet with the onions and garlic, add 2 tablespoons of butter and 1/2 teaspoon of pepper, and turn everything to coat. Taste and add salt as needed, then divide between two bowls and serve right away.
Note Swap in any short pasta shape you have. Leftovers keep for two days in a closed container in the fridge; reheat gently in a skillet with a splash of water to loosen. Serve with grated cheese and a sharp salad on the side.
On the label
ONIONS, GARLIC.
Birds Eye, frozen vegetables, serving 83 g, package 8 oz/227 g. Ingredients as printed on the label.
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Cooks as onions, garlic. Half of it left? Use up the onions.