Pasta With Five Fresh Herbs

This recipe is perfect for tomato season when you have more cherry tomatoes then you could ever eat! I got it off of myrecipes.com, it appeared in Cooking Light in 2005. Very good, and I substitute any kind of pasta I have on hand.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  lb  uncooked penne pasta
• 4  teaspoons 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 fresh chives
• 1⁄2 teaspoon fresh thyme
• 1⁄2 cup  fat-free less-sodium chicken broth
• 2  tablespoons  chopped fresh parsley
• 1⁄2 cup  goat cheese, crumbled

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. 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.
3. 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.