2 cloves large garlic, minced
1/2 cup plain yogurt
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
6 ounces penne pasta
1 cup frozen peas, thawed
1 cup broccoli florets
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
Bring a large pot of water to a boil. When the water reaches a rolling boil, add salt and pasta. Cook until pasta is almost done, about 7 minutes. Meanwhile, mash tuna in a medium bowl with garlic. Mix in yogurt and black pepper.
Add peas and broccoli into pasta water. Continue cooking until pasta is tender and vegetables are crisp, 3 to 5 minutes more.
Drain pasta and vegetables; toss with tuna, parsley and olive oil. Serve at once with Parmesan cheese on the side.
Makes 3 servings.