6 servings (serving size: about 1 1/2 cups pasta and about 1 1/2 teaspoons cheese)
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
How to Make It
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.
I've been making this for a few years and love it! I grow all the herbs in my garden. I about double the quantity of basil, oregano, and chives. I also use cherry tomatoes from my garden. I've experimented with different types of pasta, and the penne is best.
I enjoyed this a lot. At first, it seemed a bit bland, but the fresh herbs gave it a fresh subtle taste that improved over time. Like other reviewers, I made it with grape tomatoes and feta cheese. I also used extra basil
Wow, this was delicious. I skipped the thyme but used extra amounts of the other herbs and used a mixture of red grape tomatoes and yellow cherry tomatoes. I used feta instead of goat cheese but I think it would be very good with goat as well. And I added about 2 oz of prosciutto that I sautéed until it was a bit crispy. The combination of the fresh herbs from my garden and the tomatoes from the farmers market made this a perfect summer pasta dish. I will make this again while the produce is still good!
This was really good, although I made a few modifications. The biggest change was to use feta instead of goat cheese b/c of family preferences. Feta worked great. I used grape tomatoes and omitted the thyme. Added crushed red pepper with the garlic & tomato saute b/c we love lots of flavor. I went a little heavier on the herbs, which all came from my garden. It was super easy and quick to make.
I just made this for dinner with the fresh herbs from my garden and was a little disappointed. After reading the reviews (which I did not do before making it) I think I''ll try it again with a double (or so) quantity of the herbs and will mix the cheese into the pasta. It was fine, just a bit bland. Considering all the chopping of herbs required, I expected more.
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