Shells with tuna~ broccoli~ & 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 |
| Ground | ||
| 8 | ounces | Medium Pasta Shells |
| 2 | cups | Broccoli Florets And Stems |
| Cut into 1\" pieces | ||
Directions
1. Heat olive oil in a medium skillet over low heat; stir in onion and garlic; saute 2 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 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.
Recipe By : Jenipher Lapoint <jlapoint@...>