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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I grow my own herbs, and this dish showcases them perfectly, says Marilyn Pozzo from Salmo, British Columbia. Red pepper slices and a sprinkling of parsley dress up the pasta shells in a simple yet eye-pleasing way. My husband and our three young children enjoy this on the side with grilled pork, bee, chicken and fish. Ingredients:
12 ounces uncooked medium pasta shells |
1 medium sweet red pepper, julienned |
2 garlic cloves, minced |
2 tablespoons butter |
2 tablespoons olive oil |
1/2 cup minced fresh parsley |
1/2 cup 2% milk |
1/3 cup chopped fresh tarragon, basil, thyme or oregano or 1 tablespoon dried tarragon, basil, thyme or oregano |
1 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the red pepper and garlic in butter and oil until tender. Drain pasta; add to pepper mixture. Add the remaining ingredients; toss to combine. Serve immediately. Yield: 6 servings.
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