A weeknight pasta built on a jar of three cheese sauce, the ricotta and Prego doing most of the work. Fresh spinach wilts into the sauce and adds body; egg enriches it further. This is comfort food for two that comes together in the time it takes water to boil.

Serves 2. 25 minutes, 15 at the stove.

About 580 calories a serving, 27 g protein, 71 g carbohydrate, 21 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 6 oz pasta, stirring once. Set a timer to cook until just tender, about 10 minutes; drain, reserving 1 cup pasta water.10 min
2. While the pasta cooks, melt 1 tablespoon butter in a medium saucepan over medium heat, add 2 minced garlic cloves, and cook until fragrant, about 30 seconds.
3. Pour the entire 22 oz jar of three cheese sauce into the pan with the garlic, stir well, and warm through over medium heat, about 3 minutes, while the pasta finishes.3 min
4. Add the cooked pasta to the sauce and toss to coat. Crack 1 large egg into a small bowl, beat it lightly, then stir it into the pasta and sauce off the heat; the residual heat will cook the egg and create a silky consistency.
5. Add 4 oz fresh spinach to the pasta and fold gently until wilted, about 1 minute. If the mixture seems dry, add pasta water a splash at a time until it reaches a saucy consistency.1 min
6. Divide between two bowls and top each with 1 oz [30 g] grated Parmesan cheese and a pinch of salt and pepper.

Note Swap the spinach for shredded zucchini or add sliced mushrooms if you prefer. Leftovers keep three days refrigerated; reheat gently with a splash of water. Serve with a side salad or crusty bread, or tear up any leftover spinach to stretch a single portion.