A weeknight curry dinner where the salsa does most of the work, turning pasta into something warm and fragrant in under twenty minutes. The coconut and tomato base is ready-made; you just need pasta and a vegetable to round it out.

Serves 2. 20 minutes, 15 at the stove.

About 1210 calories a serving, 23 g protein, 120 g carbohydrate, 76 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 8 oz pasta until al dente, about 9 minutes. Reserve 1 cup of pasta water, then drain and set aside.9 min
2. While the pasta cooks, mince 2 cloves garlic and chop half an onion. Heat 1 tablespoon oil in a large skillet over medium-high heat, add the garlic and onion, and cook until softened, about 3 minutes.3 min
3. Pour the entire jar of thai-style coconut curry salsa into the skillet and stir to combine with the garlic and onion. Simmer for 2 minutes to let the flavors meld.2 min
4. Add 3 oz spinach or other leafy green to the sauce and stir until wilted, about 1 minute. Thin the sauce with 1/4 cup reserved pasta water and taste for salt.1 min
5. Add the cooked pasta to the skillet and toss to coat evenly in the curry sauce, adding more pasta water as needed to reach a loose, saucy consistency.

Note Swap the spinach for mushrooms, zucchini, or broccoli if you prefer. Leftovers keep covered for two days and reheat gently with a splash of water. Serve with a squeeze of fresh lime if you have it, or rice instead of pasta if the cupboard is bare.