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Pasta With Carrot Sauce

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(0)
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


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