Broth Cooked Pasta Tossed with Olives & Parsley
Yield
4 servingsPrep
10 minCook
7 minReady
17 minLow 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 |
|
| 1 | quart |
vegetable stock
|
*
|
| 3 | tablespoons |
olive oil
|
|
| 25 | each |
kalamata olives
pitted & diced, or olive paste |
*
|
| ¼ | cup |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta
your choice |
|
| 0.9 | l |
vegetable stock
|
*
|
| 45 | ml |
olive oil
|
|
| 25 | each |
kalamata olives
pitted & diced, or olive paste |
*
|
| 59 | ml |
parsley leaves
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 and serve immediately.
