A quick weeknight pasta where the seasoned sausage does the heavy lifting. The basil pesto chicken gives you built-in flavor and protein, so dinner comes together in the time it takes to boil water and cook the pasta.

Serves 2. 25 minutes, 15 at the stove.

About 670 calories a serving, 35 g protein, 84 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a pot of salted water to boil for the pasta. While the water heats, slice the 2 sausage links into half-inch coins and set them in a skillet with 1 tablespoon oil over medium-high heat.
2. Dice half a medium onion and mince 2 garlic cloves. When the sausage browns at the edges after about 4 minutes, add the onion and garlic to the skillet and stir until softened and fragrant, about 2 minutes.4 min
3. Add 1 pint cherry tomatoes halved to the skillet and cook until they begin to collapse, about 3 minutes. While the tomatoes cook, drop 6 ounces pasta into the boiling water and cook until al dente, about 9 minutes.3 min
4. Stir 2 tablespoons basil pesto into the sausage and tomatoes, then taste and adjust salt and pepper. Drain the pasta and toss it with the sausage mixture until coated and heated through, about 1 minute.

Note Swap the pesto chicken sausage for spicy Italian sausage if you have it and add a tablespoon of pesto to the pan. Leftovers keep in the fridge for three days and reheat gently in a skillet with a splash of water. Serve with grated cheese and a green salad, or double the recipe to have lunch tomorrow.