| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Main dish, Digest, Fatfree |
8 |
Servings |
INGREDIENTS
| 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 |
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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