Pasta With Five Fresh Herbs
Source of Recipe
August 2005, Cooking Light
Recipe Introduction
Points: 8
Servings: 6 (serving size about 1 1/2 cups pasta and about 1 1/2 teaspoons cheese)
List of Ingredients
1 pound uncooked penne
4 teaspoons extra virgin 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
Recipe
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; 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 and 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
Calories: 379 Fat: 8.8g Protein: 14.6g Carbs: 61.9 Fiber: 3.8 g
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