3 c Vegetable stock

1 lb Carrots, finely chopped

2 Celery stalks, finely

-chopped 4 Garlic cloves, minced

1/2 t Crushed red pepper

2 T 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)