Shells With Tuna, Broccoli, And Red Onion

Recipe Ingredients

1/4 cup	59ml	Olive oil
1/2 cup	31g / 1.1oz	Onion - sliced thin
2		Garlic cloves - crushed
6 oz	170g	Tuna - canned
3 tablespoons	45ml	Fresh lemon juice
1 tablespoon	15ml	Parsley - chopped
1 tablespoon	15ml	Lemon zest - grated
1/2 teaspoon	2.5ml	Dried oregano
1/4 teaspoon	1.3ml	Black pepper - coarsely ground
8 oz	227g	Medium pasta shells
2 cups	292g / 10oz	Broccoli florets and stems - cut into 1" pieces

Recipe Instructions

1. Heat olive oil in a medium skillet over low heat; stir in onion and garlic; sautee2 minutes (garlic shouldn't brown and onion should be slightly crunchy). Remove from heat; add tuna, lemon juice, parsley, lemon zest, oregano, and black pepper.

2. Cook the shells in plenty of boiling salted water for 5 minutes; add the broccoli; cook until pasta is al dente and broccoli is tender, 5 to 7 minutes longer. Remove 1/4 cup of the pasta cooking water and add to tuna sauce. Drain pasta; toss with tuna mixture and serve at once.

Makes 4 servings.

Source:
Cooking Light, May 1994, page 144

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