Whole wheat penne with its ancient grains tucked in brings body to a simple pan sauce of garlic and oil, built just warm enough to wilt greens. This shelf's pasta needs little: cook it just past al dente to let those grains soften.

Serves 2. 25 minutes, 15 at the stove.

About 770 calories a serving, 25 g protein, 92 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 quarts of salted water to a boil in a large pot. Add 8 ounces of the whole grain penne and cook for 2 minutes longer than the package directs, until the grains are tender and the pasta pulls but does not snap; drain, reserving 1 cup of the cooking water.15 min
2. While the pasta cooks, slice 4 garlic cloves thin and warm 3 tablespoons of oil in a large pan over medium heat until the garlic is golden and fragrant, about 3 minutes, tilting the pan so it cooks in the oil.3 min
3. Add 4 cups of fresh spinach or chopped kale to the warm oil and stir until it wilts, about 2 minutes. Pour in 1/2 cup of the reserved pasta water and bring to a simmer.2 min
4. Tip the drained pasta into the pan with the greens and toss to coat. Season with salt and pepper. If the pasta seems dry, splash in more pasta water a tablespoon at a time until it moves easily in the pan.
5. Divide between two bowls and top each with 1 ounce of grated Parmesan.

Note Swap the greens for sautéed mushrooms or white beans. Leftovers keep three days covered; toss with fresh oil before serving cold or reheated. Serve with crusty bread and a simple salad of bitter greens.