Sliced deli turkey gets a lift from crisp sage and nutty brown butter stirred into pasta. This shelf holds only one thing, so we build dinner around it fast with staples that taste like care.

Serves 2. 20 minutes, 15 at the stove.

About 580 calories a serving, 24 g protein, 70 g carbohydrate, 23 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to boil and cook 6 oz pasta until tender, about ten minutes; reserve one cup of pasta water before draining.10 min
2. While the pasta cooks, melt 3 tablespoons butter in a large skillet over medium heat, add 8 sage leaves, and let them crisp, stirring often, until the butter turns golden and smells nutty, about three minutes; watch it closely so it doesn't burn.3 min
3. Tear 6 oz turkey breast into bite-sized pieces and stir them into the brown butter with the sage; warm through for one minute, then add the hot pasta and half a cup of reserved pasta water, tossing to coat.1 min
4. Taste and season with salt and pepper, adding more pasta water if the pasta seems dry; serve with a squeeze of fresh lemon juice on top.

Note Swap sage for thyme or parsley if you have it. Leftovers keep three days in the refrigerator and taste good cold. Serve with a green salad or steamed broccoli to stretch the turkey further.