Here is a recipe I found in an issue of Good Housekeeping. It is simple to whip up and very flavorful. Give it a try. We sign papers on our house next Friday - YES - get this move and transition going. However I will miss Fergus Falls and am leaving both of my kids here (as they are attending college and working). That part I am so NOT looking forward to.
2 tsp. olive oil
2 medium shallots, finely chopped (or use 1 small onion)
2 tsp. finely chopped garlic
8 fresh sage leaves, finely chopped
1 tbsp. fresh oregano leaves or a dash of the kind in the spice tin
1 tsp. fresh rosemary, finely chopped
1/2 c. chicken broth
1/2 c. dry white wine
1/2 c. basil leaves
1/4 c. fresh parsley, chopped fine
1/4 c. snipped fresh chives
2 oz. freshly grated parmesan cheese or about 1/2 cup)
1 1# box of linguine noodles
Cook your pasta and then drain, reserve 1/4 c. of the pasta water. Put the pasta back into the large pot.
In a skillet heat the oil, add shallots and cook 2 minutes. Add garlic, sage, oregano, rosemary and some salt and pepper. Cook 1 minute. Add broth and wine. Bring to a boil. Reduce heat and cook 5 minutes. Stir sauce into pasta, stir in the rest of the ingredients, including the pasta water. Stir in the parmesan cheese.