A weeknight staple from what you have. This shelf holds the pasta and not much else, so we build a dinner around the box itself: toasted garlic in good oil, salt, and pepper to let the nutty grain flavors come through.

Serves 2. 15 minutes, 12 at the stove.

About 640 calories a serving, 16 g protein, 91 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 3 garlic cloves thin and set a large pot of salted water to boil while you work. Once the water rolls, add the 8 ounces of pasta and cook until just tender according to package directions, stirring once halfway through.12 min
2. While the pasta cooks, warm 3 tablespoons of oil in a small skillet over low heat and add the garlic slices. Toast until the garlic turns pale gold and smells sweet, stirring often, about 2 to 3 minutes, then remove from heat.3 min
3. Drain the pasta and toss it with the garlic oil. Season with salt and pepper to taste, then divide between two bowls and serve at once with lemon wedges to squeeze over.

Note Swap the lemon for fresh parsley or red pepper flakes if you have them. Leftovers keep three days in the fridge and can be warmed gently with a splash of water. Serve with a simple salad or roasted vegetables on the side to round out the meal.