Rating: 4 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 5
  • 5 star values: 4

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.

Elizabeth Taliaferro
Recipe by Cooking Light August 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

379 calories; calories from fat 21%; fat 8.8g; saturated fat 3.7g; mono fat 3.4g; poly fat 0.5g; protein 14.6g; carbohydrates 61.9g; fiber 3.8g; cholesterol 11mg; iron 3.3mg; sodium 313mg; calcium 69mg.
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