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Penne with Broccoli and Tuna (Serves 4)

This recipe is very similar to a pasta salad that is served warm or at room temperature.  Any leftovers can be refrigerated and reheated in a microwave for just a minute.

8 oz. penne pasta

3 TB. olive oil

1 TB. vegetable oil

1 cup broccoli, cut in bite-size pieces

2 garlic cloves, minced

Salt and pepper

2 TB. pesto

2 TB. green onions, chopped

1 (12 oz.) can tuna in oil, drained

4 plum tomatoes, chopped

10-12 black olives, sliced

Parmesan cheese

Cook pasta, drain, add 1 TB. of olive oil, mix and set aside.

Add water to a saucepan, bring to a boil, add broccoli and cook about 3 minutes.  Drain.

Heat 2 TB. olive oil and 1 TB. vegetable oil in a large skillet.

Add broccoli, garlic, salt and pepper.  Cook until broccoli is tender, about 2-3 minutes.

In a large bowl, combine broccoli mixture with pasta, pesto, scallions, tomatoes, and olives.  Place on a serving platter and sprinkle with parmesan cheese.

Pesto

1/4 cup fresh basil leaves

1 TB. fresh parsley

10 pignoli nuts

salt and pepper

Just enough olive oil to make a thick paste

Combine all ingredients in a food processor.

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