| 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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