A weeknight pasta that turns one tub of garlic herb cream cheese into a silky sauce with butter and pasta water. This shelf makes dinner in twenty minutes.

Serves 2. 20 minutes, 8 at the stove.

About 760 calories a serving, 24 g protein, 92 g carbohydrate, 33 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 8 oz of pasta until al dente according to the package, about ten minutes; reserve one cup of the pasta water before draining.10 min
2. While the pasta cooks, set a large skillet over low heat and add 2 tablespoons of butter and all 8 oz of the garlic herb cream cheese, stirring until the cheese melts into the butter to form a smooth base.
3. Pour the drained pasta into the skillet and toss to coat, then add one-quarter cup of the reserved pasta water and stir gently until the sauce coats each strand, adding more pasta water if it looks dry.
4. Taste and adjust seasoning with salt and pepper, then serve at once in bowls.

Note Swap in spaghetti or linguine for the pasta shape. Leftovers keep covered in the cold box for two days and reheat gently with a splash of water. Serve with a green salad or steamed broccoli alongside.