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)