Title: Pasta with carrot sauce
 Categories: Main dish, Digest
      Yield: 8 Servings
 
      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
 
  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)