Frozen peas with garlic and cheese make a quick, light sauce for pasta. This shelf does the heavy lifting, so you have dinner on the table in under thirty minutes with almost no thinking.

Serves 2. 25 minutes, 10 at the stove.

About 1010 calories a serving, 51 g protein, 83 g carbohydrate, 52 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 6 oz of pasta until it bends but still has bite, about two minutes under the package time; set aside 1 cup of the cooking water before you drain.12 min
2. While the pasta cooks, heat the frozen peas in a wide skillet over medium heat, stirring often until they warm through and some edges just start to brown, about five minutes.5 min
3. Add 2 tablespoons of butter to the peas and stir until it melts, then add the drained pasta and 1/4 cup of the cooking water; toss to coat and loosen the sauce with a bit more water if it feels dry, adding a tablespoon or two as needed.
4. Taste and season with salt and pepper if the cheese needs a boost, then divide between two bowls and serve right away.

Note Swap frozen peas for fresh if you have them, adding an extra minute or two to the pan time. Leftovers keep in the fridge for a day and can be warmed gently over low heat with a splash of water. Serve with a green salad or crusty bread to round out the meal.