| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Digest, Fatfree, Main dish | 8 | Servings | |
INGREDIENTS
| 3 | c | Vegetable stock |
| 1 | lb | Carrots, finely chopped |
| 2 | Celery stalks, finely | |
| chopped | ||
| 4 | Garlic cloves, minced | |
| 1/2 | t | Crushed red pepper |
| 2 | T | Fresh thyme or 2 tsp dried |
| 1/4 | c | Red wine vinegar |
| freshly ground pepper | ||
| 1 | lb | Pasta shells, cooked al |
| dente |
INSTRUCTIONS
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) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 41
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 138.1mg
Potassium: 313.2mg
Carbohydrates: 8.4g
Fiber: 3.2g
Sugar: 3.1g
Protein: 1.9g