A warm salad that rescues a bag of mixed greens in the time it takes to cook pasta. The bitter radicchio tempers with heat, and the romaine wilts just enough to turn tender. Serve it as a light dinner or double it for four.

Serves 2. 25 minutes, 15 at the stove.

About 660 calories a serving, 21 g protein, 75 g carbohydrate, 32 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 cook 6 oz pasta until al dente, about 8 to 10 minutes, stirring occasionally. Drain, reserving 1/2 cup pasta water.10 min
2. While the pasta cooks, mince 2 cloves garlic and cut the 4 oz of mixed greens into rough 2-inch pieces. Zest the lemon and halve it.
3. Pour 3 tablespoons oil into a large skillet over medium heat and add the garlic, stirring until fragrant, about 30 seconds. Add the mixed greens and a pinch each of salt and pepper, tossing constantly until wilted and warm, about 2 minutes.2 min
4. Add the hot drained pasta to the skillet and pour in 1/4 cup of the reserved pasta water, tossing gently to coat everything. The pasta water will thin and emulsify with the oil. If it looks dry, add more pasta water a tablespoon at a time.
5. Divide between two bowls and grate 2 oz parmesan over the top, then squeeze juice from the lemon halves over each and scatter the zest across. Taste and add more salt and pepper if needed.

Note Swap any small pasta shape you have on hand for the 6 oz pasta. Leftovers hold two days covered in the refrigerator, though they soften; reheat gently with a splash of water. Serve alongside a ripe tomato sliced and salted, or a piece of grilled fish if you want more protein.