A jar of roasted garlic pesto sauce does most of the work here. Toss it with hot pasta and a handful of spinach for a meal that tastes like you fussed, but took twenty minutes.

Serves 2. 20 minutes, 8 at the stove.

About 510 calories a serving, 25 g protein, 98 g carbohydrate, 3 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. Add 8 oz pasta and cook until tender, 8 to 12 minutes depending on shape, stirring once halfway through. Reserve 1 cup pasta water before draining.10 min
2. While the pasta cooks, pour the jar of Prego sauce into a large skillet and warm over medium heat, stirring occasionally.
3. When the pasta is done, transfer it to the skillet with the sauce. Add 3 cups fresh spinach and toss until the greens wilt, about 1 minute. If the sauce seems thick, add pasta water 2 tablespoons at a time until it coats the pasta.2 min
4. Divide between two bowls and taste. Add salt and pepper as needed.

Note Swap fresh spinach for halved cherry tomatoes, torn basil, or nothing at all. Leftovers keep three days covered in the fridge. Serve with crusty bread and a green salad.