A jar of sauce loaded with zucchini, peppers, and herbs needs just pasta and a fresh contrast to shine. A handful of basil stirred in at the end and a squeeze of lemon turn this weeknight staple into something worth the effort.

Serves 2. 25 minutes, 10 at the stove.

About 600 calories a serving, 21 g protein, 128 g carbohydrate, 6 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 and add 8 ounces of pasta, stirring once. While it cooks, mince 1 clove of garlic and warm 2 tablespoons of olive oil in a second pan over medium heat, then add the garlic and cook until fragrant, about 1 minute.12 min
2. Pour the entire jar of sauce into the pan with the garlic, stir to combine, and let it simmer gently while the pasta finishes cooking, about 2 more minutes.2 min
3. When the pasta is al dente, drain it and add it to the sauce, tossing to coat. Tear a handful of fresh basil leaves into the pan and squeeze half a lemon over top, then taste and adjust salt.

Note Swap the basil for fresh parsley if you like. Leftovers keep in the fridge for three days; reheat gently with a splash of water. Serve with crusty bread and a simple green salad to round out the meal.