Cream cheese melts into hot pasta water to make a silky sauce that coats each strand. This shelf has one ingredient but with butter, garlic, and pasta you have dinner in twenty minutes.

Serves 2. 20 minutes, 8 at the stove.

About 770 calories a serving, 24 g protein, 93 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. Add 8 oz pasta and cook until the water is cloudy and the pasta is al dente, about 9 minutes; reserve 1 cup of the starchy cooking water before you drain.10 min
2. While the pasta cooks, mince 3 garlic cloves and melt 2 tablespoons butter in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant and light golden, about 2 minutes.2 min
3. Tear the 8 oz cream cheese into small pieces and drop them into the skillet with the garlic. Pour in 3/4 cup of the reserved pasta water and stir constantly until the cream cheese melts into a smooth sauce, about 2 minutes.2 min
4. Add the hot drained pasta to the skillet and toss to coat with the cream sauce. Add more pasta water a tablespoon at a time if the sauce is too thick; it should cling to the pasta. Season with salt and pepper to taste.

Note Swap the cream cheese for any soft cheese you have. Leftovers keep in the fridge for two days; reheat gently with a splash of water or milk. Serve with grated hard cheese and a green salad or steamed greens on the side.