A simple weeknight pasta that leans on the fresh kale and spinach mix to carry the dish, the sort of thing you make when you have one good ingredient and little else on hand. Bright, garlicky, and done in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 480 calories a serving, 18 g protein, 95 g carbohydrate, 5 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 8 ounces of pasta until tender, about 10 minutes, while you slice 3 garlic cloves thin.10 min
2. Heat 3 tablespoons of olive oil in a large skillet over medium heat, add the garlic, and cook for 1 minute until fragrant, stirring often.1 min
3. Add the entire 5 ounces of kale and spinach mix to the hot oil and stir constantly for 2 to 3 minutes until wilted.3 min
4. Drain the pasta, reserving 1 cup of the cooking water, then add the hot pasta to the skillet and toss well.
5. Add 1/4 cup of the pasta water and toss again, adding more water if needed to coat the greens and pasta lightly.
6. Taste and season with salt and pepper, then squeeze the juice of half a lemon over the bowl at the table.

Note Swap the kale and spinach for any leafy green or even broccoli rabe. The pasta keeps for three days, tossed with a splash of oil. Serve with grated cheese and crusty bread to soak up the garlic oil.