Warm cream cheese melts into a silky sauce while honey adds subtle sweetness and depth. This shelf gives you two ingredients that together make dinner in one pan, built on pasta and garlic you likely have.

Serves 2. 20 minutes, 15 at the stove.

About 820 calories a serving, 24 g protein, 106 g carbohydrate, 33 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 of pasta, stirring once. Cook until al dente, about 10 minutes, then drain, reserving 1 cup of pasta water.10 min
2. While the pasta cooks, mince 3 cloves of garlic. Melt 2 tablespoons of butter in a large skillet over medium heat, add the garlic, and cook, stirring, until fragrant, about 1 minute.
3. Add 8 oz of cream cheese spread and 2 tablespoons of honey to the skillet with the garlic. Stir constantly until the cream cheese softens and begins to melt, about 2 minutes.2 min
4. Pour in 1 cup of the reserved pasta water a little at a time, stirring to create a smooth sauce. Add the cooked pasta to the skillet and toss to coat, adding more pasta water if needed until the sauce clings to the noodles. Season with salt and pepper to taste.

Note Swap the honey for a pinch of red pepper flakes if you want heat instead of sweetness. Leftovers keep for two days in the refrigerator and can be loosened with a splash of water when reheated. Serve with a simple green salad or steamed vegetables on the side to balance the richness.