The shelf holds a complete creamy noodle dish that needs little beyond what's already in it. A handful of peas brings fresh colour and some texture to make it feel like a proper weeknight dinner.

Serves 2. 15 minutes, 10 at the stove.

About 180 calories a serving, 9 g protein, 16 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of butter in a large pan over medium heat until it melts, then add 1 cup of frozen peas and cook until they are warmed through and bright green, about 4 minutes.4 min
2. Empty the entire package of noodles into the pan with the peas and stir gently to combine, breaking up any clumps. Cook for 2 minutes more until everything is heated through.2 min
3. Taste the noodles and season with salt and pepper as needed. Divide between two bowls and serve warm.

Note Swap the peas for diced mushrooms sautéed until golden, or omit them altogether and add a handful of spinach at the end. Leftovers keep in an airtight container for three days; reheat gently in a pan over low heat with a splash of water. Serve with a simple green salad or a grilled protein on the side if you want to stretch this into a larger meal.