Pasta Shells With Garlic And Herbs
|Butter||45 Milliliter (3 Tablespoon)|
|Vegetable oil||45 Milliliter (3 Tablespoon)|
|Minced garlic||25 Milliliter (2 Tablespoon)|
|Sweet red pepper||1 , cut into thin strips|
|Pasta||3⁄4 Pound (375 Gram)|
|Chopped fresh parsley||1 Cup (16 tbs) (250 Milliliter)|
|Chopped fresh herbs||1⁄3 Cup (5.33 tbs) (75 Milliliter)|
|Whipping cream||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Freshly ground pepper||To Taste|
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.