A warm, loosely sauced pasta built on a jar of quality roasted peppers and mushrooms. The ingredients are already cooked, so you're just heating and building body; it takes twenty minutes to the table. Finish with grated cheese and fresh pasta water to tie it together.

Serves 2. 20 minutes, 18 at the stove.

About 600 calories a serving, 28 g protein, 96 g carbohydrate, 12 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to boil over high heat. While it heats, mince 2 cloves of garlic.
2. When the water boils, add 8 oz of pasta and cook according to package directions until just tender, about 10 minutes; reserve 1 cup of the cooking water before draining.10 min
3. While the pasta cooks, warm 2 tablespoons of olive oil in a large skillet over medium heat and add the minced garlic. Cook for 30 seconds until fragrant, then add the entire 12 oz jar of roasted peppers and mushrooms with its oil. Stir and heat through, about 3 minutes, until warmed through.3 min
4. When the pasta is done, add it directly to the skillet with the peppers and mushrooms. Pour in 1/2 cup of the reserved pasta water and toss over medium heat for 1 minute, letting the starch from the water bind the sauce lightly to the pasta. Add more pasta water if it seems dry.1 min
5. Divide between two bowls. Grate 2 oz of Parmesan over each serving, tear a handful of fresh parsley over the top, season with salt and pepper to taste, and serve warm.

Note Swap the pasta for rice or polenta if you prefer. Leftover pasta keeps refrigerated in an airtight container for up to three days; reheat gently with a splash of water. Serve with a green salad or crusty bread to soak up the oil.