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Pasta with Carrot Sauce

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Submitted by shelcatherine

YIELD

8 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

3 7.1E+2
CUPS ML VEGETABLE STOCK
1 453.6
POUND G CARROTS
finely chopped
2 2
EACH EACH CELERY STALKS
finely chopped
4 4
EACH EACH GARLIC CLOVES
minced
½ 2.5
TEASPOON ML RED PEPPER FLAKES
crushed
2 3E+1
TABLESPOONS ML THYME
fresh *
¼ 59
1 1
X X BLACK PEPPER
freshly ground *
1 453.6
POUND 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 122 5% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 51mg 2%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 12%
Sugars g
Protein 8g
Vitamin A 192% Vitamin C 9%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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