Shells with Tuna, Broccoli and Red Onion
Shells With Tuna, Broccoli And Red Onion is an moderately easy dinner. Made with 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 and 1 (6 oz.) can imported italian tuna in olive oil, well drained and blotted with paper towels, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
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).
Off heat, add the tuna, lemon juice, parsley, lemon zest, oregano and black pepper.
Cook the shells in plenty of boiling salted water 5 minutes.
Add the broccoli; cook until pasta is al dente, or firm to the bite, and broccoli is tender, 5 to 7 minutes longer.
Remove 1/4 cup of the pasta cooking water and add to the tuna sauce.
Drain pasta; toss with tuna mixture and serve at once.
π· Perfect Pairings
Complete your meal with these
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