Tuna Nicoise Pasta

• 1 large Russet potato
• 8 oz. fresh green beans
• 1 can chicken broth
• 1/2 tsp. dried thyme
• 1 (12 oz.) can solid white tuna
• 8 sprigs Italian (flat leaf) parsley
• 1 (5 3/4 oz.) can colossal size ripe black olives, drained
• 1 lb. cooked and drained pasta (such as linguine, spaghetti, rigatoni)
• 1 medium size lemon
• fresh ground pepper to taste

1. Rinse potato and green beans; cut potato in 2 cubes.
2. Snap green beans in 2-inch lengths and discard stems.
3. Put vegetables in large skillet with broth and thyme.
4. Bring to boil.
5. Reduce heat to medium-low.
6. Cover; simmer 8 minutes.
7. While they are simmering, chop parsley and add tuna.
8. Slice olives; add to bowl along with vegetables and broth.
9. To serve, toss hot pasta.
10. Cut lemon in half.
11. Squeeze juice over pasta and toss again.
12. Season with pepper.
13. Serves 5.

potato, fresh green beans, chicken broth, thyme, solid white tuna, italian, colossal size ripe black olives, pasta, lemon, fresh ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941212 (may not work)