A jar of mushroom pasta sauce becomes dinner in twenty minutes when you add spinach and eggs stirred into hot pasta. The shelf does the work tonight, and you finish with butter and cheese to make it creamy.

Serves 2. 25 minutes, 20 at the stove.

About 770 calories a serving, 36 g protein, 99 g carbohydrate, 27 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 8 oz pasta until just tender, about 8 to 10 minutes, while you chop 2 cloves garlic and tear 4 oz fresh spinach into bite-sized pieces.10 min
2. Whisk 2 eggs in a small bowl with 2 tablespoons grated parmesan cheese and a pinch of salt and pepper.
3. When the pasta is done, reserve 1 cup pasta water, then drain the pasta and return it to the hot pot off the heat.
4. Stir in the 14 oz jar of Prego mushroom sauce, the chopped garlic, and 2 tablespoons butter, tossing for 1 minute until the butter melts and everything is warm.
5. Add the spinach and stir it into the pasta until it wilts, about 1 minute, then remove the pot from the heat and let it cool for 30 seconds.1 min
6. Pour the whisked eggs over the pasta while stirring constantly and keep stirring for 30 seconds, adding 2 to 3 tablespoons of the reserved pasta water if needed to loosen it into a creamy sauce; the eggs will cook gently on the hot pasta.1 min
7. Divide between two bowls and top each with 1 tablespoon grated parmesan cheese and black pepper.

Note If you have roasted garlic instead of fresh, add 1 teaspoon of it in place of the fresh cloves. Leftovers stay in the fridge for a day; reheat gently in a pan with a splash of water. Serve with a simple green salad or crusty bread.