Red lentil pasta has a gentle earthiness and holds sauce better than wheat, making it worth keeping on hand. This is the fastest dinner: the pasta cooks while you brown garlic in oil, then you toss them together. Serve it plain or with a handful of grated cheese.

Serves 2. 15 minutes, 8 at the stove.

About 630 calories a serving, 15 g protein, 86 g carbohydrate, 24 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 add 8 ounces of red lentil penne; stir and set a timer for the package time.
2. Meanwhile, slice 4 cloves of garlic thin and warm 3 tablespoons of oil in a skillet over medium heat. Add the garlic and cook, stirring often, until it turns golden and fragrant, about 4 minutes; this is your signal to stop.4 min
3. When the pasta is tender, drain it, reserving 1/2 cup of the cooking water. Add the pasta to the skillet with the garlic oil and toss to coat, adding splashes of the reserved water if it looks dry. Season with salt and pepper to taste and serve right away.

Note Swap the oil for butter or use half and half. Leftovers keep in the fridge for three days and can be warmed gently with a splash of water or eaten cold as a salad. Serve with a sharp cheese, hot sauce, or a simple green salad on the side.