A straightforward pasta dinner built on a jar of Classico alfredo sauce with roasted garlic—you just need pasta, a pan, and ten minutes. The sauce is creamy enough to coat the noodles without any fussing, and the garlic is already there.

Serves 2. 15 minutes, 10 at the stove.

About 480 calories a serving, 15 g protein, 85 g carbohydrate, 8 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 add 8 oz of pasta, stirring once. Cook at a rolling boil until the pasta is tender, about 10 minutes or according to package directions, then drain and set aside.10 min
2. Pour the entire jar of alfredo sauce into the pot you used for the pasta and set it over medium heat. Stir it gently while it warms through, about 2 minutes; it should be just hot enough to steam.2 min
3. Add the drained pasta to the warm sauce along with 1 tablespoon of butter and a pinch each of salt and pepper. Toss until the pasta is evenly coated, then divide between two bowls and serve at once.

Note Swap in fresh spinach or frozen peas stirred into the sauce while it heats if you want vegetables. Leftover pasta keeps in a covered dish in the fridge for two days; reheat gently with a splash of water. Serve with a green salad or garlic bread on the side to stretch it.