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Broth Cooked Pasta Tossed with Olives & Parsley

Recipe : Broth Cooked Pasta Tossed with Olives & Parsley

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

Back to Recipe List for Main Dish Part 2