Pasta shells with garlic and herbs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 3 | tablespoons | Vegetable oil or olive oil |
| 2 | tablespoons | Minced garlic |
| 1 | Sweet red pepper, cut in thin strips (optional) | |
| ¾ | pounds | Pasta |
| 1 | cup | Chopped fresh parsley |
| ⅓ | cup | Chopped fresh herbs (thyme, tarragon, basil or oregano) or 1 tbsp. dried |
| ½ | cup | Whipping cream (optional) |
| Salt and freshly ground pepper | ||
Directions
In skillet heat butter and oil over medium heat; cook garlic until tender.
Stir in red pepper; if using; reduce heat to low and cook until tender.
In large pot of boiling salted water, cook pasta according to package directions or until al dente (tender but firm); drain well. Toss with garlic mixture, parsley, herbs, cream, if using, and salt and pepper to taste. Serve immediately. Makes 6 side-dish servings. *If not using cream, increase oil to ⅓ cup. You can use any kind of pasta for this dish or serve with chicken or chops. You can also add diced cooked ham and grated cheese to make this a main dish. Typed in MMFormat by cjhartlin@... Source: Canadian Living Rush Hour Cookbook Posted to MM-Recipes Digest V4 #10 by cjhartlin@... on Mar 18, 1999