Parsley Tuna Pasta Recipe

Recipe: Parsley Tuna Pasta

1/2 box whole wheat rotini past, cooked al dente
1 7 oz container of fat free greek yogurt
1 tbs dill weed
1 small onion, chopped
1 heaping tsp minced garlic
2 3 oz can chunky white tuna
1 cup chopped fresh parsley
2 tbs balsamic vinegar
3 tbs olive oil
1/2 c to 1 cup veggie broth (I used the drained pasta water and dissolved a half veg boullion cube in it...)

In a large sauce pan (the one just used to make the aldente pasta...) heat 1 tbs olive oil over med high heat, add chopped onion and garlic, heat until brown. Turn to med heat, add tuna and parsley, stir well and cook a minute or so. Turn low and let it cool down a bit, about a minute, then add half cup of broth, the rest of the oil and the vinegar and stir. Slowly stir in the yogurt, making sure nothing is too hot (so the yogurt won't curdle), then the pasta. Stir until everything is well coated, cover and let simmer for about ten-fifteen minutes, until all the flavors have melded together well. Check in to make sure the sauce isn't evaporting too much and add some broth if necessary.