This is what happens when a good prepared meal meets a hungry weeknight: you add butter and fresh greens to make the sauce go further and taste fresher. The jar does all the work while you cook pasta and wilt spinach.

Serves 2. 25 minutes, 15 at the stove.

About 520 calories a serving, 19 g protein, 87 g carbohydrate, 10 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and cook 8 ounces of penne according to the package directions until just tender; reserve 1 cup of pasta water before draining.12 min
2. While the pasta cooks, empty the jar of Rao's into a medium skillet and warm over medium heat, stirring occasionally until it reaches a simmer.8 min
3. Add the 3 ounces of fresh spinach and 1 tablespoon of butter to the sauce and stir until the spinach wilts, about 2 minutes; add 1/4 cup of reserved pasta water to loosen the sauce slightly and taste for salt and pepper.3 min
4. Toss the drained penne with the sauce, adding more pasta water if needed to reach the consistency you like.

Note Swap the spinach for arugula or torn kale if you prefer. Leftovers keep three days in the fridge and taste better the next day as the flavours marry. Serve with torn parmesan and crusty bread to sop the sauce.