I make spinach pesto. Blitz fresh spinach, cashews, garlic, water (or oil but I need to limit fats) together, add parmesan and maybe some fresh basil. No need to cook it. Freeze in ice cube trays, then store in a bag in the freezer. I use about four or five per serving.
It takes minutes. Water on to boil. Take out pesto, pop in a bowl and microwave to defrost (or take out a couple of hours before cooking). Cook pasta, I usually use wholewheat tagliatelle.
I usually prep salad for about four days, so I take out the boxes of chopped salad items, bung some on the plate. When the pasta is cooked, drain, stir through the pesto and maybe bung back on the cooker to make sure its heated through. Chuck on plate.
Takes a little more time than it takes the pasta to cook (and you can blitz the pesto while the pasta is cooking if you haven't made it in advance), is healthy and very easy.
Its lazy because I've done most of the work in advance. It's more effort than bunging stuff in the oven, granted, but it's worth it.
(I say that having had Southern fried chicken nuggets, chips and onion rings last night... But the fridge froze my salad, and I'm sticking to that excuse)