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Shells with Tuna, Broccoli, and Red Onion

Ingredients
  • 1/4 cup olive oil
  • 1/2 cup medium red onion, cut into thin slices
  • 2 garlic cloves, crushed
  • 6 oz.s 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
Instructions

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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