Pasta With Five Fresh Herbs |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is perfect for tomato season when you have more cherry tomatoes then you could ever eat! I got it off of , it appeared in Cooking Light in 2005. Very good, and I substitute any kind of pasta I have on hand. Ingredients:
1 lb uncooked penne pasta |
4 teaspoons olive oil, divided |
1/4 cup chopped fresh basil |
1/2 teaspoon chopped fresh oregano |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 pints fresh cherry tomatoes |
1 garlic clove, minced |
1 tablespoon fresh chives |
1/2 teaspoon fresh thyme |
1/2 cup fat-free less-sodium chicken broth |
2 tablespoons chopped fresh parsley |
1/2 cup goat cheese, crumbled |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Place in a large bowl. Add 2 teaspoons olive oil, basil, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper to hot pasta, and toss well to combine.
3. Heat remaining 2 teaspoons oil in a 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.
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