A weeknight pasta dinner built entirely from what you have on hand. The Prego sauce is aromatic and thick with tomatoes, so all it needs is fresh pasta and a little butter to feel complete.

Serves 2. 20 minutes, 15 at the stove.

About 980 calories a serving, 36 g protein, 196 g carbohydrate, 9 g fat. From USDA figures for 100% 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, about 9 minutes, stirring once halfway through.9 min
2. While the pasta cooks, pour the entire 23.75 oz jar of Prego sauce into a skillet and warm over medium heat, stirring once or twice, until it comes to a gentle bubble at the edges, about 5 minutes.5 min
3. Drain the pasta, reserving 1/4 cup of the cooking water. Add the hot pasta to the warm sauce along with 1 tablespoon butter and 1/4 cup pasta water, tossing gently until the butter melts and everything coats evenly, about 1 minute.1 min
4. Taste and season with salt and pepper as needed. Divide between two bowls and serve at once.

Note Swap the pasta for rice or polenta if you prefer. Leftovers keep in the refrigerator for three days and reheat gently in a skillet with a splash of water. Serve with crusty bread or a green salad on the side.