Roasted garlic alfredo from a jar turns a weeknight pasta into something rich and finished in minutes. Broccoli makes it a meal, soaking up the sauce and adding substance. Have dinner on the table in under twenty minutes.

Serves 2. 18 minutes, 8 at the stove.

About 480 calories a serving, 25 g protein, 96 g carbohydrate, 3 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Bring a large pot of salted water to a boil. Add 6 oz pasta and cook according to package directions until just shy of tender, about two minutes before the box tells you it is done.10 min
2. Meanwhile, cut 4 cups broccoli florets into bite-sized pieces. When the pasta is two minutes from done, add the broccoli to the pot and stir well.
3. Cook until the broccoli is bright green and tender and the pasta is al dente, about three minutes. Drain all but 1/4 cup pasta water back into the pot.3 min
4. Pour the jar of roasted garlic alfredo sauce into the pot with the pasta and broccoli. Stir over medium heat until the sauce is hot and coats everything evenly, about one minute. If the sauce is too thick, thin it with spoonfuls of the reserved pasta water until it flows nicely. Taste and add salt and pepper as needed.1 min

Note Swap broccoli for green beans or zucchini if you prefer. Leftovers keep in an airtight container for two days and reheat gently on the stove with a splash of milk. Serve with a simple green salad or crusty bread on the side to soak up any sauce left on the plate.