Creamy spinach dip becomes a fast weeknight sauce for pasta, turning shelf stock into supper without fuss. The dip softens into a silky coating that clings to each noodle, and toasted bread crumbs add the textural contrast that makes it feel like a real meal.

Serves 2. 20 minutes, 12 at the stove.

About 600 calories a serving, 15 g protein, 81 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a large pot of salted water to boil, then add 6 ounces of pasta and cook until it bites back, about 8 to 10 minutes. While it cooks, tear 2 slices of bread into coarse crumbs and set them aside.10 min
2. Melt 2 tablespoons of butter in a wide skillet over medium heat, then scatter the bread crumbs across and stir often until golden and crisp, about 3 minutes. Pour onto a plate and wipe the pan clean.3 min
3. Set the spinach dip in the same skillet over low heat, stirring now and then, until it loosens and warms through, about 3 minutes. Drain the pasta and tip it into the dip, then stir gently to coat.3 min
4. Divide between two bowls and scatter the toasted crumbs over each, then taste and add salt as needed.

Note Swap with rice or gnocchi if you have it; the dip clings just as well. Leftovers keep two days in the fridge and reheat gently with a splash of water. Serve with a simple green salad or roasted vegetables on the side.