Stove Top Parmesan Pasta
rec.food.cooking/C. L. Gifford (2001)
Source: unknown pasta box

4 oz. small pasta shells
1 large clove garlic, minced
1 red, yellow or green pepper (or mix), cut in strips or large dice
1 tbs. butter
1/4 cup fresh shredded basil (or 2 tsp. dry)
1/2 cup chicken broth
2 green onions, chopped
1/2 cup frozen peas, thawed
1/2 cup Parmesan cheese, grated

Cook pasta until done and drain.

In a large skillet, sauté garlic and pepper in butter 1 minute. Add basil and broth; cook over medium heat 5 minutes until liquid reduces almost by half.

Stir in onions, peas and drained pasta. Remove from heat and stir in 1/2 cup of the Parmesan. Sprinkle additional Parmesan on top and serve.