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Cream-dressed pasta with garlic and thyme

This shelf holds whipped cream in a can, which is not the starting point for dinner—but it finishes pasta with grace. A hot pan coaxes it into a silky sauce that clings to noodles without the bother of reducing stock or cream.

Serves 2. 25 minutes, 15 at the stove.

About 980 calories a serving, 18 g protein, 89 g carbohydrate, 62 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need

To buy

  • 1 small bunch fresh thyme or parsley

From your shelf

  • 1 can [227 g] whipped heavy cream

Staples

  • 8 oz pasta
  • 2 tablespoons [28 g] butter
  • 3 cloves garlic
  • to taste salt
  • to taste pepper
  • 1 tablespoon oil

  1. Bring a large pot of salted water to a boil and cook 8 oz pasta until just tender, about 10 minutes. Reserve 1 cup pasta water before draining.
  2. While pasta cooks, warm 1 tablespoon oil and 2 tablespoons butter in a large skillet over low heat. Slice 3 cloves garlic thin and stir them into the fat until they smell sweet and golden, about 3 minutes.
  3. Shake the can of whipped cream well, then open and scrape all of it into the hot skillet with the garlic. Stir constantly to dissolve it into a sauce, adding 2 tablespoons of reserved pasta water if needed.
  4. Tip the drained pasta into the skillet and toss to coat, adding more pasta water a splash at a time until the sauce coats each strand. Season with salt and pepper.
  5. Divide between two bowls and tear over 1 tablespoon of fresh thyme or parsley leaves per serving.

Note Swap in fresh sage for thyme if you have it. Leftovers keep cold for two days; warm gently with a splash of water. Serve with bitter greens dressed with lemon and oil, or follow with a green salad.

On the label

HEAVY CREAM*, NONFAT MILK*, CONTAINS LESS THAN 1% OF: ARTIFICIAL FLAVOR, SORBITAN MONOSTEARATE, CARRAGEENAN, SUCRALOSE, MIXED TOCOPHEROLS (VITAMIN E) TO PROTECT FLAVOR. PROPELLANT: NITROUS OXIDE.

Land O Lakes, cream, serving 6 g, package 14 oz/397 g. Ingredients as printed on the label.

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Cooks as heavy cream. Half of it left? Use up the heavy cream.

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