A weeknight pasta dinner that relies on a jar to carry the sauce; you'll just cook the noodles, warm the cream, and stir in peas for colour and texture. This shelf lets you get dinner on the table in under twenty minutes.

Serves 2. 18 minutes, 8 at the stove.

About 620 calories a serving, 24 g protein, 116 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, then add 8 oz pasta and stir to separate the strands; cook until al dente, about 9 minutes, checking the package directions. While the pasta cooks, pour one 14.5 oz jar of Prego alfredo sauce into a small pot and set over medium heat.9 min
2. When the sauce is steaming and beginning to bubble at the edges, stir in 1 cup frozen peas and let them warm through, about 2 minutes, while you finish the pasta.2 min
3. Drain the pasta into a colander and transfer to a serving bowl or divide between two bowls; spoon the alfredo sauce and peas over the top, season with salt and pepper, and serve at once.

Note Swap the peas for spinach, chopped broccoli, or mushrooms cooked in oil beforehand. Leftovers keep two days refrigerated in an airtight container and rewarm gently with a splash of milk. Serve with a simple green salad or garlic bread.