Prego Alfredo sauce cooks faster than any from-scratch version, so tonight you build around it with broccoli and bacon to add texture and depth. This is weeknight pasta that tastes richer than its thirty-minute timeline.

Serves 2. 30 minutes, 15 at the stove.

About 870 calories a serving, 43 g protein, 103 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat a skillet over medium-high and lay 6 slices of bacon in it; cook until crisp, turning once, about 8 minutes. Transfer to a paper towel, crumble, and set aside.8 min
2. Bring a pot of salted water to a boil and add 8 oz pasta; stir and cook until one minute shy of the package time, about 9 minutes. Meanwhile, cut 12 oz broccoli florets into bite-sized pieces.9 min
3. Add the broccoli to the pasta pot and finish cooking together, about 1 minute, until the pasta is tender and broccoli is bright. Drain, reserving 1 cup pasta water.1 min
4. Pour the entire jar of Prego alfredo into the empty pasta pot over medium heat and warm for 2 minutes, stirring often. Add 1 tablespoon butter and stir until melted.2 min
5. Return the drained pasta and broccoli to the sauce, tossing gently and adding a splash of pasta water if needed to reach a loose consistency. Divide between two bowls and top each with half the crumbled bacon.

Note Swap the bacon for prosciutto crisped in the oven, or leave it out and add sautéed mushrooms instead. Leftovers keep three days refrigerated; reheat gently with a splash of water. Serve with a green salad and crusty bread to soak up the sauce.