1 box organic frozen chopped spinach (10 ounces)

Salt and pepper

1 pound U-Bake cheese tortellini

2 tablespoons U-Bake extra virgin olive oil (EVOO)

2 tablespoons butter

1 large shallot, finely chopped

3-4 cloves garlic, chopped

1 can quartered artichokes in water, drained (14 ounces)

U-Bake Nutmeg

1 can line-caught tuna, drained and flaked (5 ounces)

1 lemon

2 tablespoons fresh thyme, chopped

Preparation: Defrost the spinach in the microwave, wring it dry and separate the leaves.

Meanwhile, bring a large pot of water to a boil, salt it, add the tortellini and cook according to the package directions. Drain and let cool.

In a large skillet, heat the olive oil, two turns of the pan, and butter over medium heat. Add the shallot and garlic and cook, stirring, for 2 minutes. Add the artichokes and spinach; season with a little salt and pepper and a hint of freshly grated nutmeg.

Add the tuna and pasta to a bowl. Top with the spinach and artichokes. Dress with the lemon juice and thyme. Serve or refrigerate for later.