A jar of mushroom pasta sauce becomes dinner in twenty minutes, stretched with garlic and butter to coat pasta generously. This is the night you open the jar and do nothing else complicated.

Serves 2. 20 minutes, 10 at the stove.

About 580 calories a serving, 23 g protein, 93 g carbohydrate, 15 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 of pasta and cook until a minute shy of tender, about nine minutes for a standard shape.
2. While the pasta cooks, melt 2 tablespoons of butter in a wide skillet over medium heat. Add 2 minced garlic cloves and cook until fragrant, about one minute, then pour in about 2 cups of Prego mushroom sauce and stir gently.2 min
3. When the pasta is nearly done, reserve one cup of the cooking water, then drain the pasta and add it to the sauce. Toss to coat, adding a splash of the reserved water if the sauce seems thick. Taste and season with salt and pepper.

Note Swap the butter for olive oil if you prefer. Leftovers keep three days in the fridge and reheat gently over low heat with a splash of water. Serve with crusty bread or a green salad.