A frozen fettuccini alfredo becomes dinner in minutes when you add broccoli and ham to bulk it out and give it texture. Two hungry people eat well with the pasta as the base and fresh vegetables to round the plate.

Serves 2. 18 minutes, 10 at the stove.

About 400 calories a serving, 20 g protein, 28 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. Add eight ounces of broccoli florets and cook until just tender, about five minutes, then remove with a slotted spoon to a plate. Return the water to a boil.8 min
2. Cook the Lean Cuisine fettuccini alfredo box according to package directions, usually about eight minutes, or until heated through.8 min
3. While the pasta cooks, warm four ounces of diced ham in a small skillet over medium heat until it begins to brown at the edges, about three minutes, stirring occasionally.3 min
4. Drain the fettuccini and transfer to a serving bowl. Add the broccoli and ham, toss gently to combine, taste, and season with salt and pepper as needed.

Note Swap the ham for cooked chicken or crisp bacon. Leftovers keep refrigerated for two days and reheat gently with a splash of water over low heat. Serve with a simple green salad and garlic bread on the side.