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Pasta with Five Fresh Herbs and Cherry Tomatoes
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| Ingredients: 1 pound uncooked penne rigate 4 teaspoons extra virgin olive oil 1/4 cup chopped fresh basil 1/2 teaspoon chopped fresh oregano 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 chicken broth (fat-free, less-sodium) 2 tablespoons chopped fresh parsley 1/2 (about 3 oz.) goat cheese
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| 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; saute 2 mintues. Add chives and thyme; saute 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. Yield: 6 servings (serving size; about 1 1/2 cups pasta and about 1 1/2 teaspoons cheese) Source: Cooking Light, August 2005 Recipe contributed by Elizabeth Taliaferro for Cooking Light
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