Pasta With Five Fresh Herbs

• 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

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 minutes. 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.

penne rigate, extravirgin olive oil, fresh basil, fresh oregano, salt, freshly ground black pepper, tomatoes, garlic, fresh chives, thyme, chicken broth, parsley, goat cheese

Taken from www.myrecipes.com/recipe/pasta-with-five-fresh-herbs (may not work)