| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish and se, Pasta, Vegetables | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Olive Oil |
| 1/2 | c | Onion — sliced thin |
| 2 | Garlic Cloves — crushed | |
| 6 | oz | Tuna, Canned |
| 3 | tb | Fresh Lemon Juice |
| 1 | tb | Parsley — chopped |
| 1 | tb | Lemon Zest — grated |
| 1/2 | ts | Dried Oregano |
| 1/4 | ts | Black Pepper — coarsely |
| Ground | ||
| 8 | oz | Medium Pasta Shells |
| 2 | c | Broccoli Florets And Stems |
| Cut into 1" pieces |
INSTRUCTIONS
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 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. Recipe By : Jenipher Lapoint <jlapoint@hpl3sn03.cern.ch> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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