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Broth Cooked Pasta Tossed with Olives and Parsley



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Broth Cooked Pasta Tossed with Olives and Parsley

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

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.

Ingredients:

1 lb Pasta, your choice
1 qt Vegetable stock
3 tb Olive oil
25 Kalamata olives, pitted &
-- diced -=OR=- olive paste
1/4 c Parsley, chopped

Serves:

4 Servings
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