Pasta with Carrot Sauce
Yield
8 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
vegetable stock
|
|
| 1 | pound |
carrots
finely chopped |
|
| 2 | each |
celery stalks
finely chopped |
|
| 4 | each |
garlic cloves
minced |
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| 2 | tablespoons |
thyme
fresh |
*
|
| ¼ | cup |
red wine vinegar
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | pound |
pasta shells
cooked al dente |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
vegetable stock
|
|
| 453.6 | g |
carrots
finely chopped |
|
| 2 | each |
celery stalks
finely chopped |
|
| 4 | each |
garlic cloves
minced |
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 3E+1 | ml |
thyme
fresh |
*
|
| 59 | ml |
red wine vinegar
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 453.6 | g |
pasta shells
cooked al dente |
|
Directions
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.
