Method:Boiling

1. Formula

1. 1/2 teaspoon coarse salt, plus more for water
2. 8 ounces dried pappardelle or other long, flat pasta
3. 16 kalamata olives, pitted
4. 1/2 cup fresh flat-leaf parsley leaves
5. 2 tablespoons extra-virgin olive oil
6. 1 tablespoon fresh thyme leaves
7. lemon zested (zest coarsely chopped)
8. 1 (3 inch) piece orange zest, coarsely chopped
9. 1/4 teaspoon crushed red pepper flakes

2. Nutrition Information

• Calories: 652 kcal
• Carbohydrates: 95 g
• Dietary Fiber: 7 g
• Fat: 24 g
• Protein: 16 g
• Sugars: 4 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Bring a large pot of water to a boil. Add salt and pappardelle, and cook until pasta is al dente, following label directions. Drain in a colander, reserving 1 cup cooking water.
2. While pasta is cooking, combine olives, parsley, olive oil, thyme, lemon zest, orange zest, and red-pepper flakes in the bowl of a food processor fitted with the steel blade. Pulse until a chunky puree forms. Transfer to a warm serving bowl large enough to accommodate cooked pasta.
3. Add pasta, and toss to combine. Add 1/4 cup cooking water, and toss to combine. Add more water if necessary; pappardelle has a tendency to absorb liquid quickly, so more water may be needed. The sauce should cling to ribbons of pasta but should not be dry. Serve immediately.

4. Remark