Steam-in-bag green beans from the shelf become a quick vegetable sauce for pasta, enriched with a raw egg and garlic to make a weeknight aglio e olio with beans standing in for more oil. This is as fast as opening a bag.

Serves 2. 15 minutes, 10 at the stove.

About 570 calories a serving, 15 g protein, 69 g carbohydrate, 26 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 ounces of pasta until al dente, about 8 minutes. While the pasta cooks, microwave the bag of green beans according to package directions until tender.8 min
2. Mince 3 cloves of garlic and warm them in 3 tablespoons of oil in a large skillet over medium heat, stirring often, until fragrant but not browned, about 1 minute.1 min
3. Drain the pasta and transfer it to the skillet with the garlic oil. Drain the green beans and add them to the pan, tossing to coat. Remove from heat.
4. Crack 1 egg into a small bowl and beat it lightly. Pour the hot pasta mixture into the bowl with the egg, stirring constantly until the egg coats the pasta and beans without scrambling, about 30 seconds. Return to the skillet to warm through. Season with salt and pepper.

Note Swap the egg for a knob of butter if you prefer. Leftovers keep two days refrigerated; reheat gently with a splash of water. Serve as is or with grated cheese and red pepper flakes on the side.