Pasta With Carrot Sauce

Recipe Ingredients

3 cups	711ml	Vegetable stock
1 lb	454g / 16oz	Carrots - finely chopped
2		Celery stalks - finely

Recipe Instructions

4 garlic cloves -- minced

1/2 teaspoon crushed red pepper

2 tablespoons fresh thyme or 2 tsp dried

1/4 cup red wine vinegar -- freshly ground

-- peppe

1 pound pasta shells -- cooked al

Bring vegetable stock to a boil, add all ingredients except pasta shells, and simmer until liquid has been reduced by half. Toss shells into vegetables and serve. Makes 8 servings (Per serving 232 calories, 3 grams fat) [email protected] (NANETTE BLANCHARD) From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

Source:
Cooking Light, May 1995, page 120

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