Shells With Tuna, Broccoli And Red Onion

• 1/4 c. olive oil
• 1/2 medium red onion, cut into thin vertical slices
• 1 Tbsp. chopped Italian flat-leaf parsley
• 1/4 tsp. dried oregano
• 1 (6 oz.) can imported Italian tuna in olive oil, well drained and blotted with paper towels
• 3 Tbsp. fresh lemon juice
• 2 c. broccoli florets and stems, cut into 1-inch pieces
• 2 garlic cloves, crushed
• 1/4 tsp. coarse black pepper
• 8 oz. medium shells

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 still be crunchy).
2. Off heat, add the tuna, lemon juice, parsley, lemon zest, oregano and black pepper.
3. Cook the shells in plenty of boiling salted water 5 minutes.
4. Add the broccoli; cook until pasta is al dente, or firm to the bite, and broccoli is tender, 5 to 7 minutes longer.
5. Remove 1/4 cup of the pasta cooking water and add to the tuna sauce.
6. Drain pasta; toss with tuna mixture and serve at once.

olive oil, red onion, parsley, oregano, italian tuna, lemon juice, broccoli, garlic, coarse black pepper, medium shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230204 (may not work)