| 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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