Pasta with Five Fresh Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Fresh herbs add so much flavor to a dish. In this recipe, basil, oregano, chives, thyme and parsley turn a normal bowl of penne pasta into an extraordinary main dish meal. Ingredients:
1 pound uncooked penne rigate |
4 teaspoons extravirgin 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 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 |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain. 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.
2. 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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