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Pasta Shells with Herbs

 Pasta Shells with Herbs
"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."
6 ServingsPrep/Total Time: 20 min.

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

  • 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.
Nutritional Facts: One serving (1 cup) equals 308 calories, 10 g fat (3 g saturated fat), 12 mg cholesterol, 448 mg sodium, 46 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.