A jar of quality alfredo sauce becomes dinner in twenty minutes flat. Toss hot pasta with the sauce, add frozen broccoli to finish it, and plate it for two with pepper and more cheese. The sauce has enough garlic and sherry already; you just need pasta and vegetables.

Serves 2. 20 minutes, 8 at the stove.

About 610 calories a serving, 32 g protein, 86 g carbohydrate, 16 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil over high heat and add 6 ounces of pasta. Cook until al dente, about nine minutes, stirring once after a minute. While the pasta cooks, pour the jar of alfredo sauce into a large skillet and set it over medium heat, stirring often until it steams, about five minutes.9 min
2. Add 2 cups of frozen broccoli florets to the skillet with the sauce, stir to coat, and let it warm through while you drain the pasta, about two minutes.2 min
3. Add the drained pasta to the skillet with the sauce and broccoli, toss to combine, and divide between two bowls. Crack pepper over each bowl and serve with more Parmesan at the table.

Note Swap the broccoli for halved cherry tomatoes if you have them, or leave it out and add a handful of fresh spinach at the end. Leftovers keep for two days in the fridge and reheat gently with a splash of water in a skillet. Serve with a green salad or roasted asparagus on the side.