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Print this Recipe    Tuna Shells

SHELLS WITH TUNA, BROCCOLI, AND RED ONION

1/4 cup olive oil
1/2 cup medium red onion, cut into thin slices
2 garlic cloves, crushed
6 oz. can tuna
3 tablespoons fresh lemon juice
1 tablespoon chopped parsley
1 tablespoon grated lemon zest
1/2 teaspoon dried oregano
1/4 teaspoon coarsely ground black pepper
8 ounces medium shells
2 cups broccoli florets and stems, cut into 1 inch pieces

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.

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.

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