A cream butter sauce built from the label itself, transforming pasta into something silky and rich. The shelf's cream butter does all the work here, leaving you time for a simple dinner that tastes like butter.

Serves 2. 20 minutes, 15 at the stove.

About 830 calories a serving, 15 g protein, 85 g carbohydrate, 48 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 quarts of salted water to a boil in a large pot. Add 8 oz of pasta and cook until tender, about 10 minutes.10 min
2. While the pasta cooks, slice 2 garlic cloves thin. Heat a skillet over medium heat and melt 4 oz of the cream butter in it, then add the garlic and 1/2 teaspoon of thyme. Stir until fragrant, about 2 minutes.2 min
3. Drain the pasta, reserving 1 cup of cooking water. Add the pasta to the skillet and toss to coat in the butter. Add 1/4 cup of the cooking water to loosen the sauce. Season with salt and pepper to taste.
4. Divide between two bowls and serve at once.

Note Swap fresh parsley for thyme if you have it. Leftovers keep in a sealed container for two days and reheat gently with a splash of water. Serve with crusty bread to soak up the sauce.