A quick stir-fry built around snow peas, tossed with egg-coated pasta for substance. The steam-in-bag does half the work; what's left is a weeknight dinner that feels like you cooked.

Serves 2. 20 minutes, 15 at the stove.

About 560 calories a serving, 19 g protein, 72 g carbohydrate, 21 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 and cook 6 oz pasta until al dente, about 10 minutes. Drain and set aside, reserving a splash of cooking water.10 min
2. While the pasta cooks, steam the snow peas according to package directions, usually 2 to 3 minutes, then set aside. Mince 3 cloves garlic.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat and add the minced garlic, stirring for 30 seconds until fragrant.
4. Add the steamed snow peas to the skillet and cook for 1 minute, tossing to coat in the garlic oil.1 min
5. Crack 2 large eggs into a bowl and beat lightly. Push the peas to the side of the skillet, pour the eggs into the empty space, and let them set for 20 seconds, then scramble them gently through the peas until cooked through, about 1 minute.1 min
6. Add the cooked pasta to the skillet, toss everything together, and add 2 to 3 tablespoons reserved pasta water to loosen it. Season with salt and pepper to taste.

Note Swap in shrimp or leftover chicken if you have it; leftovers keep two days in the fridge and reheat gently in a skillet with a splash of water. Serve with soy sauce on the side and a wedge of lemon.