Pasta with Five Fresh Herbs

Pasta with Five Fresh Herbs Recipe
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.

Yield:

6 servings (serving size: about 1 1/2 cups pasta and about 1 1/2 teaspoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 379
Caloriesfromfat 21 %
Fat 8.8 g
Satfat 3.7 g
Monofat 3.4 g
Polyfat 0.5 g
Protein 14.6 g
Carbohydrate 61.9 g
Fiber 3.8 g
Cholesterol 11 mg
Iron 3.3 mg
Sodium 313 mg
Calcium 69 mg

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

Preparation

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.

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.

Note:

Elizabeth Taliaferro,

August 2005
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