Pasta with 5 Fresh Herbs
Lauren
ingredients
- 1 pound cooked penne rigate pasta
- 4 teaspoons extra virgin olive oil, divided
- 1/4 cup chopped fresh basil
- 1/4 teaspoon chopped fresh oregano
- 1/2 teaspoon salt
- 1/2 teaspoon of fresh ground pepper
- 2 pints fresh cherry tomatoes
- 1 garlic clove, minced
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon chopped fresh thyme
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons chopped fresh parsley
- 1/2 cup (about 3 ounces) goat cheese, crumbled (can substitute feta too)
directions
- 1
1. Cook pasta according to package directions, omitting salt and fat; drain pasta. Place in a large bowl.
- 2
2. Add 2 teaspoons olive oil, basil, oregano, salt and pepper to hot pasta. Toss well to combine.
- 3
3. Heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat. Add tomatoes and garlic, sauté 2 minutes. Add chives and thyme; sauté 1 additional minute or until tomatoes are slightly charred and skins are just beginning to burst. Add broth; bring to a boil. Cook over high heat 1 minute. Add tomato mixture and parsley to pasta; toss gently to combine. Sprinkle with cheese, serve immediately.
Source: Lauren
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