A jar of roasted red pepper alfredo sauce makes this weeknight dinner in under twenty minutes. Toss it with pasta and some greens to round out the meal. This sauce is creamy and needs little embellishment beyond what you already have.

Serves 2. 18 minutes, 8 at the stove.

About 420 calories a serving, 19 g protein, 76 g carbohydrate, 6 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 6 ounces of pasta; cook until al dente, about nine minutes, while you mince 1 clove of garlic and heat 1 teaspoon of oil in a large skillet over medium heat.9 min
2. Add the garlic to the skillet and cook until fragrant, less than one minute, then add 2 cups of fresh spinach and stir until wilted, about two minutes.2 min
3. Pour the jar of roasted red pepper alfredo sauce into the skillet with the spinach and warm through, stirring, about two minutes.2 min
4. Drain the pasta, reserving one cup of pasta water, and add the pasta to the skillet with the sauce; toss well, adding pasta water a tablespoon at a time if the sauce seems too thick.
5. Taste and season with salt and pepper as needed, then divide between two bowls and serve right away.

Note Swap the spinach for frozen broccoli florets thawed and squeezed dry if you prefer. Leftovers keep refrigerated for three days and reheat gently with a splash of water. Serve with bread to wipe the bowls clean.