Vegetable, Herb and Goat Cheese Pasta
4 Tbsp reduced-sodium chicken broth
2 tsp minced garlic
1 cup asparagus, cut into 1/2 inch pieces
1 cup fresh green beans, cut into 1/2 inch pieces
2 cups roma tomatoes, diced
8 oz cooked angel hair pasta
3 Tbsp fresh basil, chiffonade
3 Tbsp fresh parsely, minced
1/4 cup semisoft goat cheese, crumbled
Salt and pepper to taste
Heat 1 tablespoon of the broth in a skillet over medium heat. Add garlic and saute 1 minute. Add asparagus and green beans, saute 1 minute. Add tomatoes and cook until just soft, about 2 minutes. Add remaining broth and heat through.
Place cooked pasta in large bowl and add vegetable mixture, toss to combine. Add herbs and goat cheese, toss. Season with salt and pepper to taste. Serve hot or at room temperature. Each serving is about 1 1/4 cups.