Fresh basil, tomato, and tuna over penne

One of my favorite things about spring is all the fresh veggies to buy not available (or not ridiculously priced) during winter. Herbs are one of them. Here's what I cooked up with the season's first batch of basil.

Saute the following in a bit of olive oil for the length it take for the pasta to cook:

1/2 cup of fresh basil, chopped

4 Roma tomatoes, deseeded and chopped

1/2 cup sprouts

1/2 a cucumber, deseeded and julienned

1 can of tuna, drained

Served over whole wheat penne, sprinkled with some mozzarella. Two servings.