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Pasta with Five Fresh Herbs

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

Nutrition 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

How to Make It

  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.