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)