It has been a weird week. The beginning of the week started out with a low fiber diet followed by two days of no food, followed by my birthday celebration. So it was either feast or famine. After my “procedure” which, by the way, turned out well, I came home exhausted and hungry. John and I tossed around several different ideas for dinner. Mostly, though, I wanted something easy and something that I didn’t have to go to the store to get ingredients for. So we made a pantry special, a dinner made from staples in the pantry and a few odds and ends from the refrigerator.

I had some olives left over from our tree trimming party and some arugula that I like to keep around for salads. Since I couldn’t eat the arugula over the past several days it was looking a little past its prime. I also had some parsley and green onions. Going into the pantry I found some spaghetti (although not whole wheat pasta which I would have preferred) and a can of tuna. Ah, dinner.

While I cut up some of the vegetables, John sauteed the mushrooms. He boiled the pasta and added some chicken stock after he drained it. Then we added the tuna, mushrooms, arugula and olives to the hot pasta. We dished it out and added a topping of green onions and parsley. A drizzle of olive oil and it was done. An easy, inexpensive dinner made in about twenty minutes that was tasty and soul satisfying.

Pasta with tuna, mushrooms, arugula and olives