A busy night calls for the frozen pasta, bumped up with fresh garlic and wilted spinach so it tastes like you spent more time than you did. The sauce is already rich, so you just warm it and build on what's there.

Serves 2. 20 minutes, 12 at the stove.

About 270 calories a serving, 8 g protein, 40 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 2 cloves garlic thin. Heat 1 tablespoon oil in a large skillet over medium heat and cook the garlic until fragrant and just starting to color, about 2 minutes, then add a handful of fresh spinach and stir until it wilts. Add more spinach a handful at a time as it makes room, cooking until all 4 ounces are wilted, about 4 minutes total.6 min
2. Pour the contents of 1 package frozen Stouffer's Fettuccine Alfredo into the skillet and stir to warm through, 8 to 10 minutes on medium heat, breaking up the frozen block as it thaws. You are done when the pasta is heated throughout and the sauce is bubbling gently at the edges.10 min
3. Season with salt and pepper to taste, divide between two bowls, and serve.

Note Swap the spinach for broccoli florets if you prefer, adding them to the skillet before the frozen pasta and giving them 2 extra minutes to soften. Leftovers keep covered for three days; reheat gently with a splash of water to loosen the sauce. Serve with crusty bread and a simple green salad.