Ingredients
- 4 garlic (cloves)
- 2 celery stalks
- 3 c vegetable stock
- 1 lb carrots
- 1 lb pasta shells
- 1/4 c wine vinegar (red)
- 2 t thyme (fresh)
- 1/2 t pepper (crushed red)
-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)
