This is a quick weeknight pasta where a jar of roasted garlic sauce does all the heavy lifting. The sauce is built-in richness and aromatics, so all you need is dried pasta, hot water, and a minute to cook greens or add a protein if you want. Dinner in under twenty minutes.

Serves 2. 18 minutes, 10 at the stove.

About 450 calories a serving, 17 g protein, 90 g carbohydrate, 3 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil. Add 8 oz pasta and cook until al dente, about 9 minutes, stirring once halfway through.9 min
2. While the pasta cooks, warm 1 tablespoon olive oil in a large skillet over medium heat. Add the full jar of roasted garlic sauce and 1 tablespoon roasted garlic, then stir to combine. Let it warm through, about 3 minutes, stirring occasionally.3 min
3. When the pasta is done, reserve 1 cup of pasta water, then drain and add the pasta to the sauce in the skillet. Toss well to coat, adding pasta water a splash at a time until the sauce coats the noodles without pooling. Stir in 3 oz fresh spinach or arugula off heat until wilted. Taste and adjust salt if needed.
4. Divide between two bowls and serve right away.

Note Swap the greens for a can of white beans rinsed and warmed through, or a handful of shredded rotisserie chicken stirred in at the end. Leftovers keep refrigerated for two days and reheat gently with a splash of water. Serve with crusty bread and a simple green salad on the side.