The dinner you make when your fridge is giving tumbleweeds.
We’ve all had that moment. You open the fridge, stare into the void, and wonder how you’re going to feed these people without ordering takeout—again. This pasta? She’s here to save the day. She’s buttery, garlicky, silky, and made from stuff you probably already have. That’s my kind of hero.

What’s in it:

• 8 oz pasta (spaghetti, linguine, angel hair—whatever’s hiding in your pantry)
• 2 tbsp butter or olive oil
• 3 garlic cloves, minced
• Reserved pasta water (that cloudy goodness is liquid gold)

✨ Optional extras:

• Parmesan cheese
• Red pepper flakes
• Frozen peas
• Canned beans
• Leftover greens or herbs

How it comes together:

1. Boil your pasta and save about ½ cup of the water before draining.
2. In a skillet, melt butter and sauté garlic for about a minute until your kitchen smells like a fancy bistro.
3. Toss in the cooked pasta, a splash of pasta water, and swirl it around until it’s creamy and coated.
4. You can add cheese, sprinkle red pepper flakes, or stir in peas or white beans to bulk it up.
5. Pair it with whatever veggie you’ve got—steamed broccoli, roasted carrots, or even a side salad if you’re feeling energetic.

TMRT Wisdom: You don’t need a stocked fridge or a big grocery haul to make a nourishing, satisfying meal. You just need a go-to recipe and a little faith in your own kitchen magic.