Frozen edamame becomes a fast, protein-rich pasta sauce when tossed with garlic and butter. This shelf holds the one ingredient you need, making dinner ready in the time it takes water to boil.

Serves 2. 15 minutes, 10 at the stove.

About 600 calories a serving, 28 g protein, 80 g carbohydrate, 20 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 oz pasta until one minute shy of tender, about 8 minutes; drain, reserving 1 cup pasta water. While the pasta cooks, mince 3 cloves garlic.8 min
2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the minced garlic and cook, stirring often, until fragrant, about 30 seconds.1 min
3. Add the frozen edamame to the skillet and cook, stirring often, until heated through and starting to soften, about 4 minutes.4 min
4. Add the cooked pasta to the skillet along with 1/2 cup pasta water. Toss everything together, adding more pasta water a little at a time until you have a loose sauce that coats the pasta. Taste and adjust salt and pepper. Squeeze juice from half a lemon over the top and serve right away.

Note Swap edamame for frozen peas or chopped broccoli if you like. Leftovers keep in the fridge for two days and reheat gently with a splash of water. Serve with a wedge of lemon and a pinch of red pepper flakes.