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Broth cooked pasta tossed with olives & parsl

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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.

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