Recipe number 47176 is

Pasta With Carrot Sauce

The ingredients are:
3 cup 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

The recipe yield is:
8 Servings

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

Main Dish; Digest

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