So you think you have nothing to eat in your refrigerator? Think again. Real Simple food director Frances Boswell tells how to make a great impromptu meal with whatever you have leftover.

“We’re talking about cooking dinner out of a very bare-bones fridge,” Boswell says. “And the key to doing that is to have a well-stocked pantry and an ace-in-the-hole recipe — which is a recipe that is just very versatile, something you feel comfortable and confident in but that’s not completely ingredient-dependent.”

Granted, tastes vary with the chef and the family, but here are a few refrigerator and pantry staples you should always have on hand, and a duo of ace-in-the-hole recipes to use them in.

The Staples

Onions
Pasta
Cheese
Canned foods (tomatoes, beans, tuna, etc.)
Frozen vegetables (spinach, broccoli, peas, etc.)

Spinach and Onion Pasta

Hands-On Time: 10 minutes
Total Time: 30 minutes
Makes 6 servings

1 1-pound box dried spaghetti
1 10-ounce box frozen chopped spinach
2 tablespoons olive oil
2 medium yellow onions, sliced 1/4 inch thick
1 tablespoon fresh thyme leaves (from 4 sprigs fresh thyme)
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar
3/4 cup (about 3 ounces) grated Parmesan

Cook the spaghetti according to the package directions. During the last 3 minutes of cooking, add the spinach.

Meanwhile heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon of the salt, and the pepper and cook for 10 minutes. Add the vinegar and cook for 3 more minutes.

Drain the spaghetti and spinach. Return to the pot, add the onion mixture, Parmesan, and the remaining oil and salt. Toss gently to combine.

Chickpea Pasta

Hands-On Time: 20 minutes
Total Time: 30 minutes
Makes 6 servings

1 pound dried angel-hair pasta or spaghetti
3 tablespoons olive oil
3 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1 cup low sodium chicken broth
1 15-ounce can chickpeas, drained
1/2 cup chopped fresh flat-leaf parsley leaves
1/2 cup (about 2 ounces) grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large saucepan over medium-low heat. Add the garlic and red pepper flakes and cook until the garlic is softened, about 2 minutes. Add the broth and bring to a simmer. Add the chickpeas, cover, and cook until heated through, about 2 minutes. Stir in the parsley and Parmesan. Add the drained pasta, salt, and black pepper and toss to combine.