A weeknight dinner where a bag of frozen peas becomes the main course, cooked soft with butter and garlic and tossed through warm pasta. The peas are all the protein and vegetable you need tonight.

Serves 2. 25 minutes, 10 at the stove.

About 470 calories a serving, 14 g protein, 72 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. Add 6 oz pasta and cook until just tender, about 8 to 10 minutes, then drain and reserve.10 min
2. While the pasta cooks, mince 2 cloves garlic. Heat 2 tablespoons butter and 1 tablespoon olive oil in a wide skillet over medium heat. When the butter foams, add the garlic and cook until fragrant, about 1 minute.1 min
3. Pour the steam-in-bag peas into the skillet, breaking up the bag as you tip them in. Stir and cook for 3 to 4 minutes until heated through and tender.4 min
4. Add the drained pasta to the skillet with the peas. Toss to combine, season with salt and pepper to taste, and serve warm.

Note Swap the peas for any frozen vegetable on hand. Leftovers keep covered in the fridge for up to two days and reheat gently with a splash of water. Serve with grated cheese, a squeeze of lemon, or a simple salad on the side.