Quick pasta with crisp-tender snap peas and a brown butter sauce, all done in twenty minutes. The steam-in-bag peas are a weeknight workhorse here, turning a simple dish into something bright and complete with barely any prep.

Serves 2. 20 minutes, 15 at the stove.

About 520 calories a serving, 14 g protein, 71 g carbohydrate, 20 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 ten minutes; drain and set aside.10 min
2. While the pasta cooks, heat 3 tablespoons of butter in a large skillet over medium heat, stirring often, until it turns golden brown and smells nutty, about four minutes.4 min
3. Mince 2 cloves of garlic and add them to the brown butter, stirring until fragrant, about thirty seconds.
4. Steam the bag of sugar snap peas according to package directions, about three minutes, and add them to the skillet with the garlic butter.3 min
5. Add the cooked pasta to the skillet, toss everything together until coated, season with salt and pepper to taste, and serve right away.

Note Swap the pasta for rice or grains if you prefer. Leftovers keep three days refrigerated and reheat gently on the stove with a splash of water. Serve with grated cheese or a squeeze of lemon if you have them on hand.