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Broth Cooked Pasta Tossed with Olives & Parsley

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

7 min

Ready

17 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 pound pasta
your choice
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1 quart vegetable stock
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3 tablespoons olive oil
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25 each kalamata olives
pitted & diced, or olive paste
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¼ cup parsley leaves
chopped
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Ingredients

Amount Measure Ingredient Features
453.6 g pasta
your choice
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0.9 l vegetable stock
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45 ml olive oil
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25 each kalamata olives
pitted & diced, or olive paste
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59 ml parsley leaves
chopped
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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 and serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 50820% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 28g 28%
Dietary Fiber 4g 15%
Sugars g
Protein 30g
Vitamin A 6% Vitamin C 8%
Calcium 3% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
 

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