A jar of seasoned penne becomes dinner when you heat it and stir in something green, which cuts the richness and turns a side dish into a meal. This shelf does the work for you on a night when there's no time to think.

Serves 2. 20 minutes, 10 at the stove.

About 800 calories a serving, 29 g protein, 161 g carbohydrate, 3 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a small pot of salted water to a boil. While water heats, mince 1 clove garlic and measure out 4 cups fresh spinach or arugula.10 min
2. Empty the entire jar of penne and sauce into another pot and warm over medium heat, stirring occasionally, until steaming throughout, about 5 minutes.5 min
3. Stir the minced garlic into the warm pasta, then add the greens by the handful, stirring until they wilt and soften, about 2 minutes. Taste and add salt and pepper as needed.2 min

Note Swap spinach for kale or cabbage if you like; cook kale and cabbage a minute longer. Leftovers keep three days covered in the fridge; reheat gently with a splash of water. Serve with grated cheese and crusty bread.