A package of ricotta tortellini with sauce powder becomes dinner when you brown butter with sage and finish it with a squeeze of lemon, turning the alfredo into something that tastes made from scratch. Weeknight cooking at its best.

Serves 2. 20 minutes, 15 at the stove.

About 210 calories a serving, 2 g protein, 11 g carbohydrate, 19 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. Drop in the tortellini and stir gently so they do not stick; cook until they rise to the surface and a few seconds more, about 3 to 4 minutes.8 min
2. While the tortellini cook, put 3 tablespoons of butter into a small skillet over medium heat. When it foams, tear 8 sage leaves into the pan and listen for them to crackle; swirl often so the butter turns golden and smells nutty, about 3 minutes.3 min
3. Drain the tortellini well, saving 1 cup of the cooking water. Tear the sauce packet open and stir it into 1 cup of the reserved water until smooth.
4. Pour the sauce into the skillet with the brown butter and sage, scraping up any browned bits from the bottom. Toss in the drained tortellini and warm everything together, stirring gently, until the sauce coats the pasta, about 1 minute. Taste and season with salt and pepper.2 min
5. Divide between two bowls and squeeze juice from half a lemon over each serving.

Note Swap the lemon for a splash of white wine if you have it open. Leftovers keep covered in the fridge for one day; reheat gently with a splash of water. Serve with a green salad and crusty bread to soak up the sauce.