A warming, aromatic broth that comes together in minutes, built around the Pacific Foods ginger and turmeric base already on your shelf. Add pasta and whatever greens you have to make a nourishing bowl that tastes like you fussed but didn't.

Serves 2. 20 minutes, 8 at the stove.

About 1100 calories a serving, 80 g protein, 110 g carbohydrate, 37 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 boil and cook the pasta 2 minutes less than the box says, until still firm; drain and set aside.12 min
2. While the pasta cooks, mince 2 garlic cloves. Heat 1 tablespoon oil in the same pot, add the garlic, and cook until fragrant, about 1 minute.1 min
3. Pour in the full carton of broth and bring to a simmer, then add 4 ounces spinach or bok choy and stir until wilted, about 2 minutes.2 min
4. Return the cooked pasta to the pot, stir gently, and taste for salt and pepper; adjust as needed.

Note Swap the greens for shredded cabbage or add diced tofu if you have it. Keeps in an airtight container for three days in the fridge; reheat gently on the stove, adding a splash of water if it thickens. Serve with a squeeze of fresh lemon if you have it, or crusty bread alongside.