This is a weeknight fettuccine built on that convenient mix, stretched with broccoli and finished with fresh garlic for depth. The mix makes a creamy sauce in minutes while the pasta and vegetables cook, leaving you with a warm, filling dinner for two without fuss.

Serves 2. 20 minutes, 15 at the stove.

About 1000 calories a serving, 37 g protein, 134 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil, add 8 ounces of fettuccine and cook according to package directions. About four minutes before the pasta finishes, add 3 cups of broccoli florets to the same pot and continue cooking until both are tender, about 4 minutes more.12 min
2. While the pasta and broccoli cook, melt 2 tablespoons of butter in a small saucepan over medium heat. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Stir the alfredo mix and 1 cup of milk into the butter and garlic, whisking constantly until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes.3 min
4. Drain the pasta and broccoli, reserving 1/4 cup of cooking water. Pour the sauce over the pasta and broccoli, toss well, and add reserved water a splash at a time if the sauce seems too thick. Season with salt and pepper to taste and serve at once.

Note Swap broccoli for frozen peas, asparagus, or spinach if you have them on hand. Leftovers keep refrigerated for two days and reheat gently with a splash of milk to loosen the sauce. Serve with crusty bread to soak up every bit, or top with a fried egg to stretch the meal into breakfast tomorrow.