Red lentil pasta has a nutty depth that transforms into something almost silky with just garlic and olive oil. This shelf holds that one thing you need, and it cooks in the time it takes to infuse oil with garlic.

Serves 2. 20 minutes, 8 at the stove.

About 490 calories a serving, 16 g protein, 93 g carbohydrate, 6 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. Add 8 oz of red lentil pasta and stir once. Cook for 1 minute less than the package instructs, so the pasta is still firm in the center.10 min
2. While the pasta cooks, slice 4 garlic cloves thin and warm 1/3 cup olive oil in a large skillet over low heat. Add the garlic and let it turn pale gold, stirring once, then turn off the heat so it doesn't burn.
3. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta to the skillet with the garlic oil and toss gently, adding pasta water one tablespoon at a time until the pasta has a light sauce clinging to it.
4. Taste and adjust salt and pepper. Squeeze 1 lemon over the top, toss once more, and serve on warm plates.

Note Swap the lemon for a pinch of red pepper flakes if you prefer heat over brightness. Leftovers keep two days in the fridge and can be stirred back to life with a splash of water over low heat. Serve with a green salad or roasted greens to balance the richness of the oil.