A weeknight pasta where the good Swiss cheese melts over warm noodles with garlic and whatever greens you have. The label tells the story: this cheese has real milk and salt, nothing else needed to make dinner sing.

Serves 2. 20 minutes, 15 at the stove.

About 580 calories a serving, 30 g protein, 70 g carbohydrate, 20 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 6 ounces of pasta until just tender, about 9 minutes. While it cooks, slice 3 cloves of garlic thin and heat 3 tablespoons of olive oil in a wide skillet over medium heat until the garlic is pale gold and fragrant, about 2 minutes.9 min
2. Coarsely chop 4 ounces of fresh spinach or kale and stir it into the oil with the garlic until wilted, about 1 minute.1 min
3. Drain the pasta, reserving 1 cup of the cooking water, then add the pasta to the greens and toss with a few tablespoons of the water until loosely combined.
4. Transfer to a serving bowl or plates and tear 4 ounces of Tillamook Swiss cheese over the top. Grind black pepper over it and taste for salt, adding more if needed. The heat of the pasta will soften the cheese.

Note You can swap the greens for broccoli or add a handful of fresh dill or parsley if you have it. Leftovers keep, covered, for a day and taste good cold or reheated gently. Serve with crusty bread to push every bit onto the fork.