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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."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

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.
Nutrition Facts
1 cup: 308 calories, 10g fat (3g saturated fat), 12mg cholesterol, 448mg sodium, 46g carbohydrate (0 sugars, 2g fiber), 9g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.
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