A weeknight supper that turns a can of tuna into something more than salad. This shelf's broth-packed white tuna seasons pasta while ginger and garlic round out a simple sauce you make in the pot.

Serves 2. 20 minutes, 15 at the stove.

About 590 calories a serving, 22 g protein, 71 g carbohydrate, 25 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 8 minutes. Reserve 1 cup of the starchy water before draining.10 min
2. While pasta cooks, mince 3 cloves garlic. Heat 3 tablespoons oil in the empty pasta pot over medium heat, add the garlic, and cook until fragrant but not browned, about 1 minute.2 min
3. Add the canned tuna with all its liquid and broth to the pot, stir, and warm through, about 2 minutes. Add the cooked pasta back to the pot along with 1/2 cup of the reserved pasta water.3 min
4. Stir in 2 oz fresh spinach, the juice of half a lemon, salt, and pepper to taste. Cook until spinach wilts, about 2 minutes, adding more pasta water if needed to loosen the sauce.2 min

Note Swap spinach for arugula or kale if you have it. Leftovers keep refrigerated for two days. Serve with lemon wedges and crusty bread to soak up the broth.