A quick weeknight pasta where garlicky cheddar melts into a creamy sauce. This shelf cheese has enough garlic already built in, so there's no need to mince or fuss. It's comfort food that comes together in the time it takes to boil water.

Serves 2. 20 minutes, 15 at the stove.

About 770 calories a serving, 30 g protein, 87 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and cook 8 ounces pasta until just shy of tender, about 2 minutes less than the package says. Reserve 1 cup of the pasta water before draining.12 min
2. While the pasta cooks, tear the 6 slices of garlic cheddar into bite-sized pieces and set them aside. Melt 2 tablespoons butter in a large skillet over medium heat.
3. Add the 3 cups fresh spinach to the butter and stir until it wilts down, about 2 minutes. Season with salt and pepper.2 min
4. Add the hot pasta to the skillet with the spinach and turn off the heat. Scatter the torn cheese over the pasta and pour in 3 quarters cup of the reserved pasta water, stirring gently until the cheese melts into a creamy sauce, about 1 minute. If it needs loosening, add more pasta water a tablespoon at a time.

Note Swap the spinach for any tender greens or torn kale. Leftovers keep in the fridge for two days and can be gently reheated with a splash of milk to restore creaminess. Serve with a sharp green salad on the side.