Tangy crumbled goat cheese melts into a silky sauce that coats pasta in minutes. This is the shelf's one ingredient turned into dinner, tossed with garlic and enough salt and pepper to let the cheese shine.

Serves 2. 20 minutes, 15 at the stove.

About 570 calories a serving, 23 g protein, 70 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 6 oz pasta until just tender, about 9 minutes. While it cooks, mince 2 garlic cloves and warm 3 tablespoons olive oil in a large skillet over medium heat until fragrant, about 1 minute.9 min
2. Drain the pasta, reserving 1 cup of the cooking water. Pour the pasta into the skillet with the garlic oil and stir in 1 tablespoon butter.
3. Remove the pan from heat and crumble 4 oz goat cheese over the pasta. Add 3 tablespoons of the reserved cooking water and toss until the cheese softens into a sauce, about 1 minute. Add more water if needed to reach a loose, creamy consistency.
4. Taste and season with salt and pepper. Divide between two bowls and serve at once with lemon wedges for squeezing over top.

Note Swap in any pasta shape. Leftovers keep two days refrigerated and reheat gently with a splash of water. Serve with a simple green salad or roasted vegetables on the side.