Shells with tuna, broccoli, and red onion
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| ½ | cup | Onion; sliced thin |
| 2 | Garlic cloves; crushed | |
| 6 | ounces | Tuna, canned |
| 3 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Parsley; chopped |
| 1 | tablespoon | Lemon zest; grated |
| ½ | teaspoon | Dried oregano |
| ¼ | teaspoon | Black pepper; coarsely groun |
| 8 | ounces | Pasta shells |
| 2 | cups | Broccoli florets and stems - |
Directions
Recipe by: Jenipher Lapoint <jlapoint@...> 1. Heat olive oil in a medium skillet over low heat; stir in onion and gar saute 2 minutes (garlic shouldn't brown and onion should be slightly crunch 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 th broccoli; cook until pasta is al dente and broccoli is tender, 5 to 7 minut longer. Remove ¼ cup of the pasta cooking water and add to tuna sauce.
Drain pasta; toss with tuna mixture and serve at once.
Makes 4 servings.