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
  • 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

  1. 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.
  2. Boil for 1 minute. Add salt if desired before serving.

Dining and Cooking