Three recipes for the nights you don’t know what to cook.

Your shopping checklist

Tick what you already have before shopping.

• 6 oz (170 g) dried short pasta
• 1 cup (140 g) frozen peas
• 1 tbsp olive oil
• 1 small garlic clove, finely grated
• 1 tsp finely grated lemon zest
• 1 tbsp lemon juice, plus more to taste
• 1/3 cup (30 g) finely grated Parmesan
• 1/4 tsp fine salt, plus salt for pasta water
• Black pepper

How to make it

1. Bring a saucepan of salted water to a boil. Add the pasta and cook according to its package. Add the frozen peas for the final 2 minutes. Before draining, scoop out 1 cup (240 ml) of the cooking water. Drain the pasta and peas.
2. Set the empty pan over low heat. Add the oil and garlic; stir for 30 seconds, just until fragrant. Return the pasta and peas with 1/4 cup (60 ml) reserved water. Stir for a minute, then take the pan off the heat.
3. Add the zest, lemon juice and Parmesan. Toss until the cheese coats the pasta, adding the reserved water a tablespoon at a time if it looks tight. Add the measured salt only after tasting; the cheese and cooking water may provide enough. Finish with pepper.

Your shopping checklist

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• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 1/2 lb (680 g) carrots, weighed before trimming, peeled and sliced 1/2 inch (approx. 1.25 cm) thick
• 1 tbsp grated fresh ginger
• 3 cups (720 ml) vegetable broth
• 1 cup (240 ml) water
• 1/2 tsp fine salt, or to taste
• 1 tbsp lemon juice
• 4 tbsp plain yogurt, to serve

How to make it

1. Warm the oil over medium heat. Add the onion and cook for 6-8 minutes, stirring, without letting it brown deeply. Add the carrots and ginger and stir for 1 minute.
2. Pour in the broth and water. Bring to a boil, then reduce to a gentle simmer. Partly cover and cook for 20-25 minutes, until a carrot slice crushes easily against the side of the pan.
3. Turn off the heat. Blend carefully with an immersion blender until smooth. Add hot water a little at a time if needed for a pourable soup. Stir in the lemon juice, taste and add salt as needed. Ladle into bowls and add the yogurt at the table.

Your shopping checklist

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• 12 oz (340 g) spaghetti
• 2 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1 can (28 oz / 794 g) crushed tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp fine salt, or to taste
• 1/4 tsp chili flakes, optional
• 1/4 cup (25 g) grated Parmesan, optional
• Salt for pasta water

How to make it

1. Put a large saucepan of salted water on to boil. In a wide skillet, warm the oil and garlic over medium-low heat for 1-2 minutes until fragrant and just beginning to color. Add the tomatoes promptly; do not let the garlic go dark.
2. Stir in the oregano and chili flakes if using. Simmer gently for 15-20 minutes, stirring occasionally. Taste before adding the measured salt.
3. Meanwhile cook the spaghetti according to its packet. Reserve 1 cup (240 ml) cooking water, then drain. Toss the spaghetti through the sauce, adding splashes of the reserved water until it coats the strands. Serve with Parmesan if wanted.