A weeknight pasta built straight from the jar, needing only dried pasta, broccoli, and what you have in the pantry to make a simple, creamy dinner. This sauce comes ready to go, so all you do is cook and toss.

Serves 2. 20 minutes, 10 at the stove.

About 760 calories a serving, 36 g protein, 121 g carbohydrate, 18 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil over high heat. Cut 4 cups broccoli florets into smaller pieces. Once the water boils, add 8 oz pasta and broccoli together, and cook until the pasta is tender, about 9 minutes, stirring once halfway through. You will know it is done when you can bite a piece of pasta with no chalky center.10 min
2. While the pasta cooks, pour the jar of roasted garlic alfredo sauce into a second pot or small skillet and set it over medium heat. Stir once and let it warm through, about 3 minutes, until it is steaming gently around the edges and thickened.3 min
3. Drain the pasta and broccoli, reserving 1/2 cup pasta water. Return the drained pasta and broccoli to the empty pot and add 1 tablespoon butter. Pour in the warm sauce and stir well, adding a splash of the reserved pasta water if it looks thick. Divide between two bowls and top each with grated parmesan cheese to taste.

Note Swap the broccoli for frozen peas or spinach if that is what you have. Leftovers keep, covered, for two days; rewarm gently with a splash of water. Serve with garlic bread or a sharp salad to cut the cream.