A quick pasta in creamy pesto sauce from the jar, the kind that comes together in the time it takes water to boil. This shelf gives you dinner with nothing but pasta and heat.

Serves 2. 20 minutes, 5 at the stove.

About 520 calories a serving, 18 g protein, 100 g carbohydrate, 5 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 over high heat, then add eight ounces of pasta and cook until al dente, about ten minutes.10 min
2. While the pasta cooks, pour the entire jar of Prego creamy basil pesto sauce into a shallow skillet or the pasta pot once drained, and warm over low heat.5 min
3. Drain the pasta, reserving half a cup of pasta water, then toss the pasta with the warm sauce and thin with a splash of pasta water if needed to coat evenly. Divide between two bowls and serve at once.

Note Swap the pasta for rice or egg noodles if you have them on hand. Leftovers keep three days in the fridge; reheat gently with a splash of water. Serve with a simple green salad or bread to soak up the sauce.