Pasta with Five Fresh Herbs

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 pints cherry tomatoes fresh
• 4 teaspoons olive oil extravirgin divided
• 0.5 cup less-sodium chicken broth fat-free
• 0.3 cup basil fresh chopped
• 1 tablespoon chives fresh chopped
• 2 tablespoons parsley fresh chopped
• 0.5 teaspoon thyme leaves fresh chopped
• 1  garlic clove minced
• 3 ounces goat cheese crumbled
• 0.5 teaspoon oregano fresh chopped
• 1 pound penne rigate uncooked
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Place in a large bowl.
3. Add 2 teaspoons olive oil, basil, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper to hot pasta, and toss well to combine.
4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
5. Add tomatoes and garlic; saut 2 minutes.
6. Add chives and thyme; saut 1 additional minute or until tomatoes are slightly charred and skins are just beginning to burst.
7. Add broth; bring to a boil. Cook over high heat 1 minute.
8. Add tomato mixture and parsley to pasta; toss gently to combine.
9. Sprinkle with cheese; serve immediately.