A quick sauce built on store-bought guacamole and fresh tomato, brightened with lime, finished with pasta. The vegetables in the guacamole do the work while you boil water; five ingredients and fifteen minutes start to finish.

Serves 2. 20 minutes, 12 at the stove.

About 540 calories a serving, 13 g protein, 71 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Put 2 quarts of water in a pot, add 1 teaspoon salt, and bring to a boil. When the water boils, add 6 ounces of pasta and cook until just tender, about 8 to 10 minutes.10 min
2. While the pasta cooks, mince 1 garlic clove and dice 1 large ripe tomato into 1/4-inch pieces. Warm 2 tablespoons of oil in a large bowl over low heat if the bowl is heatproof, or in a small pan, for 1 minute.
3. Stir the 1 container of guacamole and the diced tomato into the warm oil along with the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning.
4. Drain the pasta and add it to the guacamole mixture, folding gently until coated. Serve at once.

Note Swap in linguine or spaghetti if you have it. Leftovers keep a day in the refrigerator and taste better at room temperature. Serve with a wedge of lime and a green salad on the side to extend the meal.