"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."
- 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
- 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.
Originally published as Pasta Shells with Herbs in Light & Tasty December/January 2002, p48
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