Cannellini, Mushroom, and Tuna Spaghetti

This dish was born from a combination of vegetables that, at first, did not seem to complement each other in an obvious way. But with the magic uniting power of olive oil and lemon, they came together in perfect harmony.

2 cloves garlic (finely chopped)
10 large white mushrooms (sliced)
3 stalks celery (sliced into crescents)
Olive oil
1 lemon
Parsley
Salt
Pepper
1 can cannellini beans
1 small cucumber (cut into wedges)
1 can tuna in olive oil
Spaghetti

Heat oil in a pan over medium heat. Cook garlic until it begins to brown. Add mushrooms and cook for about 5 minutes or until mushrooms begin to reduce in size. Add celery, salt, parsley, and more olive oil. Cook for a few minutes. Squeeze the juice from half the lemon into the pan and stir. Let everything cook together until both the mushrooms and the celery are soft.

Next, drain the cannellini beans and add them to the vegetable mixture. Squeeze the juice from the other half of the lemon over the mixture. Add salt, pepper, and more parsley as desired at this time. Take off the heat and toss the fresh cucumber wedges into the veggie mix.

Meanwhile, set a large pot of salted water with some oil added on high heat to boil. Once boiling, add spaghetti and cook until al dente.

Mix the tuna fish in olive oil into the pasta, being sure the break up chunks. Pour the vegetable mixture over the spaghetti and enjoy!