A straightforward pasta dinner that leans on a robust Ragu to do the work. The sauce is ready to heat while the pasta cooks, leaving you with a bowl on the table in twenty minutes flat.

Serves 2. 20 minutes, 5 at the stove.

About 480 calories a serving, 15 g protein, 85 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of water to a boil with 1 teaspoon of salt. When the water boils, add 8 ounces of pasta and stir to separate the strands. While the pasta cooks, pour the entire jar of Ragu into a wide skillet over medium heat.
2. Stir the Ragu gently while it warms through, about 4 to 5 minutes, until it is steaming and the vegetables are soft. Taste and add pepper as you like.4 min
3. Check the pasta for doneness by tasting a piece; when it bends without cracking and has no chalky center, it is ready. Reserve 1 cup of pasta water, then drain the pasta into a colander.
4. Toss the hot pasta with 1 tablespoon of butter in the pot to coat it lightly. Add the warm Ragu and 1/4 cup of the reserved pasta water, tossing to combine and loosen the sauce. If it seems thick, add a splash more pasta water.

Note Swap fresh spinach, arugula, or chopped parsley stirred in at the end for color. Leftovers keep in the fridge for three days and reheat gently on the stove with a splash of water. Serve with grated Parmesan and crusty bread on the side.