Aside from ramen noodles or PB&J;, this is about as easy as dinner gets. But unlike those options, this dish is loaded with satisfying fiber and protein. Double win. Use any pasta you like—whole wheat, gluten-free, Paleo—and save even more time by thawing your peas right in the pasta water. MORE: Gluten-Free Pesto and Shrimp Pasta Serves 4 1 lb pasta 1 bag (10 oz) frozen green peas, thawed 2 c watercress 1 c fresh kale pesto 2 Tbsp Greek yogurt 1 Tbsp grated Parmesan

  1. Cook pasta according to package directions and drain.2. Divide pasta and peas among 4 serving bowls and top with watercress.3. Mix yogurt and pesto in small bowl. Place 1 dollop on top of each dish.4. Sprinkle pasta with cheese, season with salt and pepper, and serve. NUTRITION (per serving) 770 cal, 33 g pro, 99 g carb, 19 g fiber, 8 g sugars, 31 g fat, 8 g sat fat, 590 mg sodium