This is a great pasta & even better if you have your own herb garden so you don't have to buy all the packets from the store. This is the reason why I wish I had a herb garden.
Ingredients:
1 lb uncooked penne rigate
4 tsps extra virgin olive oil, divided
1/4 cup chopped fresh basil
1/2 tsp chopped fresh oregano
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 pints fresh cherry tomatoes
1 garlic clove, minced
1 Tbsp chopped fresh chives
1/2 tsp chopped fresh thyme
1/2 cup fat-free, less-sodium chicken broth
2 Tbsps chopped fresh parsley
1/2 cup (about 3 oz) goat cheese, crumbled
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, & toss well to combine
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat
Add tomatoes & garlic; sauté 2 minutes
Add chives & thyme; sauté 1 additional minute or until tomatoes are slightly charred & skins are just beginning to burst
Add broth; bring to a boil
Cook over high heat 1 minute
Add tomato mixture & parsley to pasta; toss gently to combine
Sprinkle with cheese; serve immediately
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