Deli swiss melts into a simple, silky sauce in the time it takes pasta to cook. The cheese's mild tang and the butter's richness make this a weeknight dinner that feels like more, built entirely from what waits in the drawer.

Serves 2. 20 minutes, 15 at the stove.

About 900 calories a serving, 39 g protein, 88 g carbohydrate, 43 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. Add 8 oz pasta and cook until one minute before the package says it's done, stirring occasionally. Reserve 1 cup pasta water before draining.12 min
2. While the pasta cooks, mince 2 cloves garlic. Tear 6 oz deli swiss into small pieces.
3. In the empty pot, melt 3 tablespoons butter over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Remove from heat.1 min
4. Pour the hot pasta into the pot with butter and garlic. Add the torn cheese and half a cup pasta water. Toss over low heat until the cheese melts into a smooth sauce, about 2 minutes; add more pasta water if needed.2 min
5. Season with salt and pepper to taste. Divide between two bowls and serve at once.

Note Swap in any deli cheese on hand. Leftovers keep two days; reheat gently with a splash of water to loosen. Serve with a green salad or steamed broccoli on the side.