Red lentil pasta cooks quickly and holds sauce well; this stripped-down aglio e olio leans on its nutty flavor and high protein to make a weeknight dinner feel substantial. Finish it with a crack of pepper and you're done in twenty minutes.

Serves 2. 20 minutes, 8 at the stove.

About 620 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 large pot of salted water to a boil and add 8 oz red lentil penne; stir and cook until al dente, 7 to 9 minutes, following the package timing. Meanwhile, slice 3 garlic cloves thin.
2. Heat 3 tablespoons oil in a large skillet over medium heat, add the garlic, and cook gently until golden and fragrant, about 2 minutes; watch it so it doesn't brown.
3. When the pasta is done, reserve 1 cup pasta water, then drain and add the pasta to the skillet with the garlic oil. Toss to coat, adding a splash of pasta water if it needs loosening.
4. Season with salt and pepper to taste, finish with another crack of pepper, and serve right away.

Note Swap in fresh parsley or red pepper flakes if you have them. Leftovers keep for three days in the fridge; reheat gently with a little more oil or water. Serve with a green salad or steamed broccoli alongside.