A canned pasta supper with sautéed greens stirred in to make it more substantial. The tomato sauce becomes fuller when you build it in the pan first, and sturdy greens tame any remaining sweetness from the can.

Serves 2. 20 minutes, 15 at the stove.

About 110 calories a serving, 7 g protein, 4 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Mince 2 garlic cloves and cook in the oil until fragrant, about 1 minute.
2. Add the 2 cans of Campbell's pasta and sauce, stirring to blend with the garlic oil. Warm through over medium heat, stirring occasionally, until steaming, about 5 minutes.5 min
3. Tear 4 ounces of fresh spinach or kale into bite-sized pieces and stir into the hot pasta. Let the greens wilt in the residual heat while you stir, about 2 minutes. Taste and adjust salt and pepper as needed.2 min
4. Divide between two bowls and serve warm.

Note Swap any tender leafy green for the spinach or kale. Leftovers keep refrigerated for two days and can be reheated gently in a pan with a splash of water. Serve with crusty bread or a simple green salad on the side to round out the meal.