A weeknight pasta where cream cheese does the work of a proper sauce, with smoked salmon stirred in for both substance and depth. This shelf makes dinner in the time it takes to boil water.

Serves 2. 20 minutes, 15 at the stove.

About 780 calories a serving, 39 g protein, 90 g carbohydrate, 29 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil, add 8 oz pasta, and cook until al dente according to package timing, stirring once. Set a timer for the listed minutes.12 min
2. While the pasta cooks, mince 2 garlic cloves and warm 2 tablespoons butter in a large skillet over medium heat until foaming. Add the garlic and cook until fragrant, about one minute; do not let it brown.
3. When the pasta is done, scoop out one cup of the cooking water, then drain the pasta. Add the pasta to the skillet with the garlic butter.
4. Break the 6 oz cream cheese spread into chunks over the pasta and pour in half a cup of the pasta water. Stir over medium heat until the cream cheese melts into a sauce, about two minutes, then add more water if needed to reach the consistency you want.
5. Tear 2 oz smoked salmon into bite-sized pieces and fold them into the pasta along with pepper to taste. Warm through for one minute.
6. Divide between two bowls, squeeze one lemon half over each, and serve at once.

Note Swap the smoked salmon for sautéed mushrooms or blanched spinach. Leftovers keep in the fridge for one day but will thicken; reheat gently with a splash of water. Serve with a green salad or broiled tomatoes on the side.