A weeknight staple built around fresh spinach, transformed into a silky sauce with garlic and butter that coats the pasta. This shelf gives you the whole dish in minutes.

Serves 2. 20 minutes, 15 at the stove.

About 450 calories a serving, 14 g protein, 68 g carbohydrate, 14 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 minutes, stirring occasionally.8 min
2. While the pasta cooks, mince 3 cloves garlic and melt 2 tablespoons butter in a large skillet over medium heat until fragrant, about 1 minute.1 min
3. Add the 5 oz fresh spinach to the skillet in batches, stirring as it wilts into the butter and garlic until all the leaves are dark and tender, about 3 minutes.3 min
4. Reserve 1 cup pasta water, then drain the pasta and add it to the spinach skillet with 1/2 cup of the reserved water, tossing to coat and adding more water if needed until you have a silky sauce.
5. Season with salt and pepper to taste and serve at once in bowls.

Note Swap spinach for arugula or any hearty green. Leftovers keep in the refrigerator for two days; reheat gently with a splash of water. Serve with grated cheese, a squeeze of lemon, and a simple salad.