Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Vegetable stock
1 lb Carrots, finely chopped
2 Celery stalks, finely
-chopped
4 Garlic cloves, minced
1/2 ts Crushed red pepper
2 tb Fresh thyme or 2 tsp dried
1/4 c 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)

nanette.blanchard#springsboard.org (NANETTE BLANCHARD)

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

Browse by categories