Pasta with Five Fresh Herbs

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

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Nutritional Information

Amount per serving
  • Calories: 379
  • Calories from fat: 21%
  • Fat: 8.8g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 14.6g
  • Carbohydrate: 61.9g
  • Fiber: 3.8g
  • Cholesterol: 11mg
  • Iron: 3.3mg
  • Sodium: 313mg
  • Calcium: 69mg

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

  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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