Recipe - Pasta With Carrot Sauce

3 cup Vegetable stock
1 pound Carrots, finely chopped
2 Celery stalks, finely
chopped
4 Garlic cloves, minced
One half teaspoon Crushed red pepper
2 tablespoon Fresh thyme or 2 tsp dried
One fourth cup Red wine vinegar
freshly ground pepper
1 pound Pasta shells, cooked al
dente

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)

nanette.blanchard@springsboard.org (NANETTE BLANCHARD)

From Fatfree Digest AprilMay 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip