Pasta with Five Fresh Herbs

A quick pasta dish for a busy weeknight. D0 try to buy the fresh herbs that this pasta calls for, although you can substitute dried in a pinch.

Cook 1/2 a pound penne rigate pasta according to package directions; drain and pour into a large bowl. Toss with one teaspoon olive oil, 2 tablespoons chopped fresh basil, 1/4 tsp. chopped fresh oregano, 1/4 tsp. salt and 1/4 tsp pepper. (A note on the pasta: I like the organic penne from Bionaturae: www.bionaturae.com/)

Heat a teaspoon olive oil in a medium skillet over medium-high heat. Add one pint cherry tomatoes (grape tomatoes would work, too) and one small minced garlic clove. Cook for two minutes. Add a teaspoon and a half chopped fresh chives and 1/4 tsp. chopped fresh thyme; cook another minute. Pour in 1/4 cup vegetable broth; it will come quickly to a boil. Once it boils, cook for another minute at high heat until the tomatoes just begin to char.

Add the tomato mixture to the pasta, along with a tablespoon chopped fresh parsley.

Place one and a half cups of pasta on each of three plates. The original recipe called for topping each serving with a teaspoon and a half of crumbled goat cheese. Instead try the soy feta from Sunergia (www.sunergiasoyfoods.com/). Each serving is a filling 370 calories.

Cost:
penne $2.50
basil $3.49
oregano $3.29
cherry tomatoes $2.99
chives $2.99
thyme $3.29
vegan feta $3.69