This light and healthy pasta gets its unusual nutty flavor from both the tahina and the whole wheat pasta. If you have never tried whole wheat pasta before, this is a great way to get acquainted with it. Whole wheat flour is used instead of processed white flour leaving 7 grams of fiber per serving intact in the noodles!

Serves: 4 as a side dish.

Ingredients:

• 2 cups whole wheat penne pasta
  
• 2 teaspoons olive oil
  
• 2 cloves garlic, minced
  
• 1 tablespoon tahina
  
• 2/3 cup low sodium chicken broth
  
• 3 tablespoons Bon Appetit Pasta Blend fresh herbs (basil, Italian parsley, and thyme), chopped
  
• 2 tablespoons sliced ripe black olives, drained
  
• 1-˝ cups fresh cherry tomatoes, halved
  
• ˝ teaspoon kosher salt freshly ground pepper, to taste
  

Instructions:

1. Boil pasta in a 2 quart pot until tender, approximately 12 minutes.
   
2. Meanwhile, for sauce, lightly sauté garlic in olive oil. Add tahina and broth; stir until tahina is dissolved. Add herbs, olives, and tomatoes. Continue stirring until sauce thickens.
   
3. When pasta is done, drain well, and transfer to large serving bowl. Add sauce and season with salt and pepper to taste. Stir thoroughly to coat pasta with sauce.