A quick toss of mushrooms and Brussels sprouts in kale pesto, served over pasta for a weeknight dinner that comes together in the time it takes water to boil. The pesto does all the work, coating everything with garlic, herbs, and cheese.

Serves 2. 25 minutes, 12 at the stove.

About 500 calories a serving, 16 g protein, 87 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 8 ounces of pasta, stirring to separate the strands. Cook according to package directions while you prepare the vegetables.12 min
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the contents of the pesto package and cook, stirring occasionally, until the mushrooms soften and the edges of the sprouts begin to brown, about 5 minutes.5 min
3. Drain the pasta, reserving 1/2 cup of pasta water. Add the drained pasta to the skillet with the mushrooms and sprouts. Toss to combine, adding pasta water a splash at a time to loosen the pesto and coat everything evenly. Season with salt and pepper.

Note Swap white beans or shredded chicken for the pasta if you have them on hand. Leftovers keep in the refrigerator for two days and can be reheated gently in a skillet with a splash of water. Serve with crusty bread or a simple green salad on the side.