Ingredients
12 ounces uncooked medium pasta shells1 medium sweet red pepper, julienned2 garlic cloves, minced2 tablespoons butter2 tablespoons olive oil1/2 cup minced fresh parsley1/2 cup 2% milk1/3 cup chopped fresh tarragon, basil, thyme or oregano or 1 tablespoon dried tarragon, basil, thyme or oregano1 teaspoon salt1/8 teaspoon pepper
Preparation
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.
