Pasta with roasted garlic and herb sauce
A quick weeknight pasta built on one good jar. The sauce is ready to go, so you can have dinner on the table in the time it takes pasta to boil and everything to come together.
About 1000 calories a serving, 43 g protein, 163 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1/2 cup Parmesan cheese, grated
From your shelf
- 15 oz Prego roasted garlic and herb pasta sauce
Staples
- 8 oz pasta
- to taste salt
- 1 tablespoon butter
- 1 clove, minced garlic
- Bring a pot of salted water to a boil. Add 8 oz of pasta and cook until al dente, about 8 to 10 minutes depending on the shape, stirring occasionally.
- While the pasta cooks, warm 15 oz of Prego sauce in a separate pan over medium heat with 1 tablespoon of butter and 1 minced clove of garlic. Stir gently until the sauce is heated through and the garlic is fragrant, about 3 to 4 minutes.
- Drain the pasta, reserving 1/2 cup of pasta water. Add the hot pasta to the sauce and toss gently, adding pasta water a little at a time if the mixture seems too thick.
- Divide between two bowls and top each with 1/4 cup of grated Parmesan.
Note The sauce is built in, so if you have fresh basil on hand, tear some over the top. Leftovers keep refrigerated for three days; reheat gently with a splash of water. Serve with garlic bread or a simple green salad alongside.
On the label
INGREDIENTS: TOMATO PUREE (WATER, TOMATO PASTE), DICED TOMATOES IN TOMATO JUICE, SUGAR, DRIED ONIONS, CONTAINS LESS THAN 1% OF: SALT, CANOLA OIL, DRIED ROASTED GARLIC, SPICES, CITRIC ACID, DRIED GARLIC, BASIL, NATURAL FLAVORING.
Prego, sauces/spreads/dips/condiments, serving 120 MLT, package 135 ONZ. Ingredients as printed on the label.
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Cooks as garlic, marinara. Half of it left? Use up the garlic.