Pasta with carrot sauce

8 servings

Ingredients

Quantity Ingredient
3 cups Vegetable stock
1 pounds Carrots, finely chopped
2 Celery stalks, finely chopped
4 Garlic cloves, minced
½ teaspoon Crushed red pepper
2 tablespoons Fresh thyme or 2 tsp dried
¼ cup Red wine vinegar freshly ground pepper
1 pounds Pasta shells, cooked al dente

Directions

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@... (NANETTE BLANCHARD) From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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