Yellow lentil and brown rice pasta is a high-protein base that needs nothing more than the flavors of good olive oil, garlic, and black pepper to shine. This shelf holds a complete dinner for two when you have a spare pan and ten minutes.

Serves 2. 15 minutes, 10 at the stove.

About 460 calories a serving, 15 g protein, 88 g carbohydrate, 4 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 add 8 oz of the pasta, stirring to separate the strands. Cook according to package directions until just tender, about 8 to 10 minutes.10 min
2. While the pasta cooks, pour 3 tablespoons of olive oil into a small skillet over medium-low heat and add 4 thinly sliced garlic cloves. Swirl gently until the garlic is golden and fragrant, about 2 to 3 minutes; do not let it brown.3 min
3. Drain the pasta, reserving 1/2 cup of the cooking water. Pour the garlic oil into the drained pasta and toss well, adding a splash of cooking water if the pasta seems dry. Season with salt and black pepper to taste and divide between two bowls.
4. Serve at once while the oil is still warm.

Note If you have a squeeze of lemon on hand, a few drops brighten this dish. Leftovers keep covered in the refrigerator for two days; warm gently in a pan with a little water. A small piece of Parmesan or pecorino on the side turns this into something to linger over.