A quick weeknight pasta that starts with a jar of mushroom sauce and finishes in the time it takes the water to boil. This is the shelf doing the work, so you can focus on the pasta and a vegetable on the side.

Serves 2. 25 minutes, 8 at the stove.

About 670 calories a serving, 34 g protein, 101 g carbohydrate, 17 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 cook until two minutes before the box says done, stirring once. While the pasta cooks, mince 2 cloves garlic and melt 1 tablespoon butter in a second pan over medium-low heat.
2. Stir the minced garlic into the butter and cook until fragrant, about one minute, then add the entire 24 oz jar of Prego mushroom sauce. Simmer, stirring often, until the pasta is ready; add a splash of pasta water to loosen the sauce if it thickens.8 min
3. Drain the pasta, reserving one cup of cooking water, then toss the pasta with the sauce, adding more pasta water a splash at a time until the sauce coats each strand. Season with salt and pepper to taste, divide between two bowls, and grate Parmesan over each serving.

Note Swap the butter and garlic for a splash of olive oil and red pepper flakes if you like heat. Leftovers keep covered in the fridge for three days; reheat gently with a splash of water. Serve with a simple green salad or roasted broccoli.