More pasta?

Well, I still haven't been to the grocery store, go figure. After tonight's concoction, I have no choice. My pantry and refrigerator is officially void of anything useful in creating an edible meal. Both the brother and the husband were at work tonight, so this worked out quite well for me. Tonight's pasta dish consists of tuna, artichoke hearts, and spinach in a lemon butter sauce. I'll admit at first I was a little weary of tuna and artichoke, but the resulting dinner was actually very tastey.

Lemon juice is an amazing flavor additive. It gives just about anything a light and refreshing taste. I've been known to cook rice in it and use it to make my own salad dressings. I definitely recommend having it on hand.

Here's what you'll need:
1 box pasta, cooked and drained
2 cans tuna in water, drained
1 can artichoke hearts, drained and chopped
2 cups baby spinach, chopped
3 tablespoons butter
1/3 cup lemon juice
sea salt
pepper
1 tsp nutmeg
1 tbsp EVOO


Cook pasta according to directions. Chop artichoke hearts and spinach. Add to pan with EVOO and cook until spinach wilts.


Add tuna to pan with artichokes and spinach and cook til heated through.

In another pan, melt 3 tablespoons of butter over low heat. Add 1/3 cup of lemon juice and stir. Add nutmeg, salt, and pepper. Warm through.

Add tuna mixture and lemon mixture to pasta and toss to coat.


Servings 6;Calories 333; Fat 6.9g; Carbs 46.9; Fiber 2.5g; Protein 22.2g

I was pleasantly surprised with the way this turned out. Let me know what you think!