Pasta with a light and creamy sauce, tender chunks of tuna, and peas is ready in about 15 minutes start to finish. This is the kind of recipe that I wish I'd known in college. All it takes is a single large skillet or pot, one burner or hot plate, a bowl, and a fork. That's it. And on top of that, it turns out a dish that's not just good-given-the-constraints, but legitimately good-enough-that-I-would've-made-it-for-that-girl-I-was-trying-to-impress-in-college or even good-enough-for-a-mildly-romantic-weeknight-dinner-with-the-wife.

Why this recipe works:

Cooking the pasta in a skillet provides you with extra-starchy liquid to help bind and emulsify your sauce.

Crème fraîche combined with egg and cornstarch produces a creamy sauce which coats the pasta while maintaining a light and creamy texture.

With only a few ingredients and a start-to-finish cook time of 15 minutes, it's the ultimate weeknight meal.

Note: To make a more traditional casserole, transfer hot tuna noodle mixture to a baking dish. Top with crushed potato chips or bread crumbs and broil about 8 inches from the broiler element until crisp and browned on top.