Name: Six-Herb Linguine
Prep time: 30 min
Total time: 35 min
Yield: 4
Ingredients: salt; Pepper; 2 tsp. Extra virgin olive oil; 2 medium shallots; 2 clove garlic; 8 fresh sage leaves; 1 tbsp. fresh oregano leaves; 1 tsp. fresh rosemary; 1/2 c. lower-sodium chicken broth; 1/2 c. dry white wine; 12 oz. linguine; 1/2 c. packed fresh basil leaves; 1/4 c. loosely packed fresh flat-leaf parsley leaves; 1/4 c. snipped fresh chives; 2 oz. Parmesan cheese

Step 1Heat covered 6-quart pot of water to boiling on high. Add 1 teaspoon salt.

Step 2Meanwhile, in 10-inch skillet, heat oil on medium. Add shallots; cook 2 minutes, stirring frequently. Add garlic, sage, oregano, rosemary, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 1 minute, stirring. Add broth and wine. Heat to boiling on high. Reduce heat to medium; cook 5 minutes or until reduced by half, stirring. Remove from heat.

Step 3While sauce cooks, add pasta to boiling water; cook as label directs. Finely chop basil and parsley; set aside. Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot. Stir in wine mixture along with chives, basil, parsley, and reserved pasta water. Toss until well combined.

Step 4Divide pasta among 4 serving plates; top with Parmesan. Garnish with parsley sprigs.

Six-Herb Linguine

Ingredients

Directions

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