A weeknight supper built on a jar of sauce that's already done the heavy lifting with caramelized onions and roasted garlic. Toss it with pasta and wilt some greens into the cream for body and balance.

Serves 2. 20 minutes, 15 at the stove.

About 530 calories a serving, 23 g protein, 89 g carbohydrate, 10 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 and cook 6 oz of pasta until just tender, about 10 minutes, stirring now and then. While the pasta cooks, pour the jar of Prego sauce into a wide skillet and set it over medium heat.
2. When the sauce is warm and starting to steam, add 4 oz of spinach or kale, pushing it down with a wooden spoon until it wilts into the cream, about 2 minutes. Stir in a pinch of salt and a grinding of pepper.2 min
3. Drain the pasta, reserving 1/2 cup of the cooking water. Add the hot pasta to the sauce and toss to coat, adding a splash of the pasta water if the sauce seems thick.
4. Divide between two bowls and finish each with 1 oz of shaved or grated parmesan cheese.

Note Swap the greens for roasted broccoli florets if you have them on hand. Leftovers keep refrigerated for two days; reheat gently with a splash of water or cream. Serve with a simple green salad or crusty bread to soak up the sauce.