Fusilli with tuna and vegetables

Yield: 6 servings

Measure Ingredient
6 quarts Water
8 cups Broccoli, chopped
16 ounces Tuna, drained
6 mediums Tomatoes
8 ounces Fusilli
4 tablespoons Fresh basil or
4 teaspoons Basil, dried
1½ teaspoon Oregano, dried
½ \N Onion, diced
8 tablespoons Oil, olive
8 tablespoons Vinegar, red wine
\N \N Pepper to taste
4 ounces Cheese, sharp

boil water for fusilli. Trim broccoli,. Drain and rinse tuna. Cut tomatoes into large chunks. Cook fusilli for 7 minutes. Chop fresh basil, oregano and onion. Cook broccoli by adding to fusilli for 3 minutes. Drain pasta and broccoli. Beat together oil and vinegar, and stir in herbs and onion, add pepper to taste. Cut cheese into cubes. Toss all ingredients together.

Submitted By JESSE WALTERS On 10-13-94

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