| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Canadian | Pasta | 6 | Servings |
INGREDIENTS
| 3 | tb | Butter |
| 3 | tb | Vegetable oil or olive oil |
| 2 | tb | Minced garlic |
| 1 | Sweet red pepper, cut in thin strips (optional) | |
| 3/4 | lb | Pasta |
| 1 | c | Chopped fresh parsley |
| 1/3 | c | Chopped fresh herbs (thyme, tarragon, basil or oregano) or 1 tbsp. dried |
| 1/2 | c | Whipping cream (optional) |
| Salt and freshly ground pepper |
INSTRUCTIONS
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 1/3 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@msn.com Source: Canadian Living Rush Hour Cookbook Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 18, 1999
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