Date:    Tue, 17 May 94 10:09:36 GMT
From:    nanette.blanchard@springsboard.org (NANETTE BLANCHARD)

    From Beyond Alfalfa Sprouts and Cheese...
 
    PASTA WITH CARROT SAUCE
 
3 cups vegetable stock
1 lb carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, minced
1/2 tsp crushed red pepper
2 Tbsp fresh thyme or 2 tsp dried
1/4 cup red wine vinegar
freshly ground pepper
1 lb pasta shells, cooked al 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)