Short and sweet


Easiest (healthy) dinner ever:
Cook enough pasta for two people (I used a hair over 3 ounces dry weight, although two servings would technically be 4 ounces based on the Nutrition Facts Panel). While pasta is cooking, drain and rinse a can of white beans,  open a can of tuna (olive-oil packed, if you have it…I usually buy it from Trader Joe’s), and quarter some pre-pitted Kalamata olives. Very Mediterranean!
When pasta is done, drain it in a colander, then dump it back into the pan and throw in the white beans, tuna and olives. Stir in a bit of pesto, if you have it, or you can add some grated Parmesan cheese and a little more olive oil. You might not need salt, but fresh ground pepper is nice.
Serve with a tossed salad or vegetable. I tossed broccolini in a baking dish with a little salt and olive oil, then put it in a preheated 425 degree oven at the same time I put the pasta water on. (I turned on oven the minute I walked in the door.) The broccolini was done right about the time the pasta was ready to be drained. 
There was minimal hands-on time, and while I kept an eye on the proceedings I was able to put away groceries, check the mail, wash my breakfast dishes and do some advance prep for a kale salad I’m making for a heart-healthy Valentine’s day potluck. It made for a calm yet productive evening! (Especially since Jeff did the dishes while I typed up this post… .)