A straightforward weeknight supper: pasta topped with a chunky vegetable sauce that comes ready to heat. The mushrooms and peppers are already in the jar, so there is nothing to chop. Finish with a little butter and cheese to deepen the sauce.

Serves 2. 20 minutes, 5 at the stove.

About 760 calories a serving, 39 g protein, 103 g carbohydrate, 23 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 rolling boil. Add 8 oz of pasta and cook until al dente, about 9 to 11 minutes depending on the shape, then drain, reserving 1/4 cup of the cooking water.11 min
2. While the pasta cooks, pour the entire jar of sauce into a medium saucepan over medium heat. Stir occasionally until the sauce is warmed through and bubbling lightly, about 5 minutes.5 min
3. Toss the drained pasta with 1 tablespoon of butter, then add the warm sauce and 2 tablespoons of the reserved cooking water, stirring to combine and loosen the sauce slightly. Divide between two bowls and top each with 2 tablespoons of grated Parmesan, a pinch of salt, and a grind of black pepper.

Note Swap grated Pecorino for the Parmesan if you prefer. Leftovers keep in the refrigerator for three days and can be gently reheated with a splash of water. Serve with a green salad or steamed broccoli on the side to stretch the meal.