Broth cooked pasta tossed with olives and parsley
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pasta, your choice |
| 1 | quart | Vegetable stock |
| 3 | tablespoons | Olive oil |
| 25 | Kalamata olives, pitted & diced -=OR=- olive paste | |
| ¼ | cup | Parsley, chopped |
Directions
Cook the pasta in the boiling stock until *al dente*. Drain. Reserve the stock for future use. Toss the hot, drained pasta with the remaining ingredients & serve immediately.
File
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