When the shelf is slim, cream cheese and pasta become dinner. This comes together in the time it takes water to boil, turning the whipped spread into a silky sauce that clings to each strand.

Serves 2. 20 minutes, 8 at the stove.

About 790 calories a serving, 25 g protein, 99 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 pasta. Cook until just tender, about 10 minutes; reserve 1 cup of the pasta water before draining.10 min
2. While the pasta cooks, mince 3 garlic cloves and warm 2 tablespoons butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.1 min
3. Add the entire 8 oz Philadelphia spread to the skillet along with 3/4 cup of the reserved pasta water. Stir constantly until smooth and warm, about 2 minutes, thinning with more water if needed.2 min
4. Toss the drained pasta into the sauce, stirring to coat evenly. Add salt and pepper to taste, then finish with the juice of half a lemon and a pinch more pepper.

Note Swap the lemon for white wine or a splash of vinegar if you have it. Leftovers keep two days cold or reheated gently with a splash of water. Serve with a bitter green salad and crusty bread to stretch it.