Lite coconut milk becomes a silky broth for thin noodles and quick greens, the kind of supper that tastes like you planned ahead but takes just twenty minutes. The guar gum and polysorbates will thicken the broth beautifully on their own.

Serves 2. 25 minutes, 15 at the stove.

About 1110 calories a serving, 26 g protein, 97 g carbohydrate, 76 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to boil and cook 4 oz angel hair pasta until just tender, about 6 minutes for dried; drain and set aside.8 min
2. While the pasta cooks, heat 1 tablespoon oil in a large shallow pan and add the minced garlic and 1/2 medium onion sliced thin; cook until the onion softens, about 3 minutes.3 min
3. Pour the entire can of lite coconut milk into the pan along with 1 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a gentle simmer, then slide in 3 cups packed fresh spinach and stir until it wilts, about 2 minutes.3 min
4. Divide the cooked pasta between two bowls and ladle the broth and greens over it; squeeze the juice of half a lime into each bowl and taste for salt.

Note Swap collards or kale for spinach; either wilts quickly in the hot broth. Leftovers keep three days refrigerated and reheat gently on the stovetop with a splash of water. Serve with lime wedges and crusty bread to soak up the broth, or stir in cooked shrimp or a soft-boiled egg to stretch it.