Broth Cooked Pasta Tossed with Olives and Parsley
INGREDIENTS:
1 qt Vegetable stock
12 oz Orzo, or other small pasta
1 tb Olive oil
2 Garlic cloves, chopped
Juice of 2 lemons
1/2 c Parsley, chopped
Salt & pepper
1 qt Vegetable stock
12 oz Orzo, or other small pasta
1 tb Olive oil
2 Garlic cloves, chopped
Juice of 2 lemons
1/2 c Parsley, chopped
Salt & pepper
Bring the stock to a boil. Add the pasta & cook until *al dente*. Drain & reserve the stock for future use. Toss the orzo with the olive oil & garlic. Season with the lemon juice, parsley, salt & pepper. Serve imemdiately.