Tuna and Broccoli Pasta

  • 12 oz whole grain pasta spirals
  • 8 cups broccoli florets
  • 2-3 cans solid light tuna in olive oil
  • 2 Tbsp. lemon juice or apple cider vinegar
  • 1-2 tsp. crushed garlic
  • 1 tsp. salt
  • 1 tap. Ground pepper
  • 1 cup grated Parmesan

Set a big pot of water to boil with 1 tsp. salt. Prepare broccoli florets by rinsing about 3 heads of broccoli and slice off the florets from each. Divide larger florets into bite-sized pieces. You can save the stems for another meal or slice them in 1/4 inch pieces and add to florets. Drain about 2 Tbsp. oil from each can and reserve oil. Break up tuna into bite-sized pieces with a fork. Don’t use chunk tuna! If you choose a solid tuna packed in water, drain thoroughly, then add 1/2 cup extra virgin olive oil. In a large bowl, combine olive oil, lemon juice (or vinegar), garlic, salt, pepper and Parmesan. Mix vigorously. Cook pasta in boiling water and cook until just barely done. Crank the heat up to high and add broccoli to the boiling water and pasta. Watch for water to come back to a boil and then remove in about 30 seconds, while broccoli is still vibrant green and tender-crisp. Empty broccoli and pasta into a strainer. Tip drained pasta and broccoli into the large bowl with the dressing, add tuna, and mix thoroughly. Serve hot or warm. Serves 4-6. From Good Food, Great Medicine.