The pasta itself carries tomato and spinach, so all you need is the heat, fat, and garlic to make it sing. This shelf item does the work while you rest, then comes together in minutes.

Serves 2. 25 minutes, 8 at the stove.

About 990 calories a serving, 31 g protein, 149 g carbohydrate, 35 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and add 10 ounces of penne; cook until al dente, about 10 to 12 minutes, stirring occasionally, then set a timer.11 min
2. While the pasta cooks, slice 3 garlic cloves thin and warm 3 tablespoons of oil in a large skillet over medium heat; add the garlic and 1/2 teaspoon of dried oregano and let it turn pale gold, about 2 minutes.2 min
3. Drain the pasta, reserving 1/2 cup of its water, then add the pasta to the skillet with the garlic oil and toss; add a splash of pasta water to loosen if it seems dry, then season with salt and pepper to taste.
4. Zest half a lemon over the pasta and squeeze a wedge of lemon juice across it, then toss again; divide between two bowls and shave 2 ounces of Pecorino Romano cheese over the top.

Note Swap the cheese for grated Parmigiano or skip it if you have neither. Leftovers keep in an airtight container for three days; reheat gently with a little water or oil. Serve with a simple green salad or crusty bread to soak up the oil.