Canned green beans and aromatic alliums become dinner in one pan. This shelf holds little, so we build a warm side dish up into a main with pasta and grated cheese. The onions turn brown and nutty while the beans warm through.

Serves 2. 25 minutes, 15 at the stove.

About 680 calories a serving, 21 g protein, 77 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Put a large pot of salted water on to boil for the pasta. While it heats, slice 1 medium onion into thin half-moons and mince 2 cloves garlic.
2. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook, stirring often, until it turns deep golden and crisp at the edges, about 8 minutes. Push it to the side of the pan.8 min
3. Add the garlic to the clearing in the pan and cook until fragrant, about 30 seconds. Drain the can of green beans into the pan and stir everything together. Cook until the beans are heated through, about 2 minutes.2 min
4. Drop the pasta into the boiling water and cook until al dente, following the package time. Reserve 1/2 cup pasta water, then drain.
5. Toss the hot pasta into the beans and onions with a splash of reserved pasta water to loosen it. Season with salt and pepper to taste. Divide between two bowls and top each with 1 ounce grated Parmesan.

Note Swap the Parmesan for any aged hard cheese you have. Leftovers keep in the fridge for two days; reheat gently with a touch of water to restore the sauce. Serve with a simple green salad dressed with vinegar and oil.