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Pasta with Herbs:
12 ounces uncooked whole wheat pasta
1 medium sweet red pepper, julienned
2 garlic cloves, minced
2 tablespoons olive oil
1/2 cup minced fresh parsley
1/2 cup skim milk
1/3 cup chopped fresh tarragon, basil and thyme or 1 tablespoon dried tarragon, basil and thyme
1 teaspoon salt
1/8 teaspoon pepper
Cook pasta. Meanwhile in a large monstifck skillet, saute the red pepper and garlic in olive oil until tender. Drain pasta, add to pepper mixture. Add the remaining ingredients, toss to combine.