A pesto-style pasta that comes together in the time it takes to boil water. This shelf brings both the noodles and the sauce, so you're just heating and finishing at the stove. Serve it bare or dress it up with what you have.

Serves 2. 12 minutes, 5 at the stove.

About 240 calories a serving, 7 g protein, 38 g carbohydrate, 7 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 quarts of water to a boil in a pot, add a pinch of salt. Cook the spaghetti according to the box directions until it's tender, then drain and set aside.10 min
2. In the same pot, melt 1 tablespoon butter over medium heat and mince 1 garlic clove into it; cook for 30 seconds until fragrant. Return the cooked spaghetti to the pot and toss to coat, then add the pesto sauce powder from the box and toss again until the noodles are evenly dressed.1 min
3. Divide into two bowls and serve while warm.

Note If the pasta feels dry, add a splash of the pasta water to loosen it. Leftovers keep in a sealed container in the fridge for two days; reheat gently with a little water. Pair with a simple green salad or roasted vegetables on the side.