Green Giant's marinated eggplant, peppers and zucchini need only pasta and cheese to become dinner. The vegetables are already tender and vinegar-bright, so you are done in the time it takes water to boil.

Serves 2. 20 minutes, 8 at the stove.

About 460 calories a serving, 20 g protein, 71 g carbohydrate, 10 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 add 6 oz pasta, stirring once. Cook until one minute shy of the package time, then drain and reserve 1/2 cup of the cooking water.12 min
2. While the pasta cooks, warm 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 minced garlic clove and cook until fragrant, about 30 seconds. Tip in the jar of marinated vegetables with all their liquid and stir often until the vegetables are hot through.4 min
3. Pour the hot pasta into the skillet with the vegetables and toss, adding pasta water a few tablespoons at a time until the whole dish has a slight sauce that clings to each piece. Season with pepper to taste. Shave or grate 2 oz Parmesan over each bowl and serve.

Note Swap the pasta for rice or polenta if you prefer. Leftovers keep three days covered in the refrigerator and taste good at room temperature with a squeeze of fresh lemon. Serve with a simple green salad and crusty bread.