Ingredients
- 4 cups stock reserved from the cooked mussels (see Mussel and Potato Salad, above)
- 1 can (14 ounces) peeled tomatoes, broken into small pieces
- ⅓ cup small pasta, like tubettini or alphabet
- 5 scallions, wilted leaves removed, and cut into 1/4-inch pieces
- Salt to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
281 calories; 6 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 16 grams protein; 14 milligrams cholesterol; 921 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Combine the stock, 2 cups water and the tomatoes with their juice in a saucepan. Bring the mixture to a boil, and add the pasta. Cook until the pasta is tender; then add the scallions.
- Boil for 1 minute. Add salt if desired before serving.
Dining and Cooking