Italian cut green beans turn into a quick weeknight pasta when you toss them with garlic, butter, and a simple tomato sauce that comes together in the time it takes to boil water. This shelf makes dinner in under twenty minutes, no shopping required if you have basics on hand.

Serves 2. 20 minutes, 15 at the stove.

About 500 calories a serving, 15 g protein, 79 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Put water in a pot with 1 tablespoon salt and bring to a boil for the pasta. While you wait, mince 2 cloves garlic and drain the green beans into a colander.
2. Cook 6 oz pasta in the boiling water until al dente, about nine to ten minutes; set a timer.10 min
3. While the pasta cooks, warm 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat, add the minced garlic, and cook for one minute until fragrant, stirring often.1 min
4. Tip the drained green beans into the skillet with the garlic butter, stir to coat, and warm through for two to three minutes. Taste and season with salt and pepper.3 min
5. When the pasta is done, reserve one cup of the cooking water, then drain it into the colander and transfer the pasta directly to the skillet with the green beans.
6. Toss everything together, adding a splash of pasta water if the dish looks dry; it should be moist but not soupy. Divide between two bowls and serve at once.

Note Swap canned tomatoes for the green beans if you prefer a tomato sauce base, heating the tomatoes with the garlic instead. Leftovers keep three days in the fridge and reheat gently with a splash of water. Serve with grated cheese on top and a green salad alongside.