1 tbsp. olive oil
1 lg. yellow onion, chopped
1 clove garlic, minced
1 med. size carrot, peeled & chopped fine
1 sm. sweet red pepper, cored, seeded & chopped fine
1 sm. sweet red pepper, cored, seeded & chopped fine
1/2 tsp. each dried basil, marjoram & rosemary, crumbled
1/4 tsp. black pepper
1/2 c. dry white wine
2 tbsp. flour
1 3/4 c. low sodium chicken broth
6 oz. med. size pasta shells
1 (6 1/2 oz.) can water packed light tuna, drained & flaked
3 tbsp. grated Parmesan cheese
1 tbsp. lemon juice
1/4 c. minced parsley

1. Heat the olive oil in a heavy 12" skillet over moderate heat for 1 minute. Add the onion, garlic, carrot, celery, red pepper, basil, marjoram, rosemary and black pepper. Cook, uncovered, stirring occasionally until the vegetables are soft, 5 to 8 minutes.

2. Add the wine to the skillet and boil, uncovered, for 3 minutes. Place the flour in a small bowl and add enough of the chicken broth, a tablespoon at a time to make a smooth paste. Blend in the rest of the chicken broth and add the mixture to the skillet. Cook, stirring constantly, until slightly thickened, about 3 minutes. Lower the heat so that the mixture bubbles gently, cover and simmer for 8 minutes or until the sauce has thickened.

3. Meanwhile, preheat the oven to 350 degrees. Cook the pasta shells according to package directions, omitting the salt. Drain well and place in an ungreased 2 1/2 quart casserole. Add tuna but do not mix.

4. Stir the cheese, lemon juice and half the parsley into the sauce. Pour over the tuna and pasta shells and toss well to mix. Cover and bake for 20 minutes. Sprinkle with the remaining parsley and serve.