Pasta With Carrot Sauce

Ingredients

700 ml vegetable stock
250 gr carrots
2 celery stalks
4 garlic
1 gr pepper
4 gr thyme
60 ml wine vinegar
200 gr pasta shells

Instructions

-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)