Ranch-seasoned sunflower seeds transform into a crunchy protein topping for pasta, the fastest dinner when time is short. The seeds are ready to eat, so you just warm them gently and toss with hot noodles and a butter sauce.

Serves 2. 15 minutes, 12 at the stove.

About 740 calories a serving, 13 g protein, 73 g carbohydrate, 45 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 6 ounces of pasta, stirring once. Cook until one minute before tender, about 8 minutes for penne or fusilli, then drain and reserve 1 cup of the pasta water.10 min
2. While the pasta cooks, mince 2 garlic cloves and warm 2 tablespoons of butter with the garlic in a large skillet over medium heat until the garlic softens and becomes fragrant, about 2 minutes.2 min
3. Add 1 cup of the drained ranch sunflower seeds to the skillet, stirring to coat them in the warm butter and garlic, and heat through for 1 minute.1 min
4. Add the hot pasta to the skillet along with 1/4 cup of the reserved pasta water, tossing to combine and loosen the sauce with a squeeze of fresh lemon juice. Season with salt and pepper, adding more pasta water if needed to coat the noodles, and serve immediately with the lemon wedge.2 min

Note Swap the lemon for a splash of white vinegar if needed. Leftovers keep in the fridge for one day, best eaten cold as a salad. Serve with a green salad or steamed greens to round out the meal, or stretch the dish by tossing in a handful of fresh spinach at the end.