Creamy peanut butter melts into a silky sauce that coats noodles in minutes, built on just garlic, soy, and a touch of vinegar. This shelf has one thing: turn it into dinner by cooking pasta and stirring in a soft egg and whatever greens you have on hand.

Serves 2. 25 minutes, 15 at the stove.

About 820 calories a serving, 26 g protein, 75 g carbohydrate, 48 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 cook 6 ounces pasta until it has a bit of give but is still firm; reserve 1/2 cup of the water before draining. While the pasta cooks, mince 2 garlic cloves and warm 2 tablespoons oil in a large skillet over medium heat.
2. When the garlic is fragrant, whisk 1/4 cup peanut butter into 3 tablespoons soy sauce and 1/4 cup of the pasta water to make a smooth sauce. Pour the sauce into the skillet with the warm oil, stir until it comes together, and taste for salt and pepper.
3. Crack 2 eggs into the pan with the sauce, stir them gently until they are just set, about two minutes. While the eggs cook, add 2 cups of spinach or kale to the pan and turn it until wilted.2 min
4. Add the hot pasta to the skillet, toss everything until the noodles are coated and warm, adding a splash more pasta water if the sauce seems tight. Taste again and adjust seasoning, then serve.

Note Swap canned chickpeas for the eggs if you prefer. Leftovers keep in the fridge for two days and reheat gently with a splash of water. Serve with lime wedges, sliced scallions, and more soy sauce on the side.