A weeknight supper built on a jar of Trader Joe's peanut butter, thinned to a silky sauce and tossed with pasta and quick-wilted greens. Sharp and rich without being heavy.

Serves 2. 20 minutes, 15 at the stove.

About 860 calories a serving, 26 g protein, 87 g carbohydrate, 51 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start water in a pot for 6 ounces of pasta and bring to a boil while you work. Salt the water well and cook the pasta until just tender, about 8 minutes; reserve 1 cup of the starchy cooking water, then drain.10 min
2. Meanwhile, mince 2 cloves of garlic. Heat 2 tablespoons of oil in a large skillet over medium heat, add the garlic, and cook until fragrant, about 1 minute, stirring often so it does not brown.2 min
3. Add 4 cups of fresh spinach or other leafy greens to the skillet and stir until wilted, about 2 minutes. The greens will seem to shrink as they collapse.3 min
4. Whisk 1/3 cup of peanut butter with 1/2 cup of the reserved pasta water until smooth and pourable; add more water if it is too thick. Pour this sauce into the skillet with the greens and stir to combine.
5. Add the drained pasta to the skillet and toss everything together. Taste and add salt as needed. Squeeze the juice from 1 lime over the top, toss once more, and divide between two bowls.

Note Swap in bok choy, kale, or whatever greens are on hand or buy. Leftovers keep in the refrigerator for two days; rewarm gently with a splash of water. Serve with extra lime wedges and crushed peanuts if you have them, or eat as is.