Date: Tue, 17 May 94 10:09:36 GMT
From:
[email protected] (NANETTE BLANCHARD)
From Beyond Alfalfa Sprouts and Cheese...
PASTA WITH CARROT SAUCE
3 cups vegetable stock
1 lb carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, minced
1/2 tsp crushed red pepper
2 Tbsp fresh thyme or 2 tsp dried
1/4 cup red wine vinegar
freshly ground pepper
1 lb 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)
