Pasta with Five Fresh Herbs

This recipe is from Cooking Light, August 2005. Very flavorful. Technically, mine should have been called "Pasta with Three Fresh Herbs and Two Dried" since I didn't have fresh oregano or thyme on hand. The substitution of dried herbs worked very well, though (1 tablespoon fresh herbs = 1 teaspoon dried herbs). I also used fettuccine instead of penne and tomato and basil infused feta for the goat cheese.

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

Directions:

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.

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