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Conchiglie With Cauliflower And Sun-Dried Tomatoes

fatfree.kitchen's picture
Ingredients
  Water 1⁄4 Cup (4 tbs) (Nonfat Chicken Broth, Vegetable Broth, Or Wine)
  Garlic 2 Clove (10 gm), minced
  Cauliflower florets 2 Cup (32 tbs), cut into 0.5-inch pieces
  Non fat chicken broth 1 Cup (16 tbs)
  Dry white wine 1 Cup (16 tbs)
  Chopped sun dried tomatoes 1 1⁄2 Cup (24 tbs)
  Dried basil leaves 1⁄2 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Conchiglie 8 Ounce, cooked until al dente and well drained in a colander
Directions

Heat water, broth, or wine in a large saucepan.
Add garlic and cauliflower.
Cook and stir for 2 minutes.
Add more water if necessary during this process.
Add 1 cup each chicken broth and white wine and bring to a boil.
Add sun-dried tomatoes, basil, thyme, and black pepper.
Simmer over low heat for 12 minutes or until cauliflower is tender.
Serve over cooked conchiglie.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy

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4.117645
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1298 Calories from Fat 85

% Daily Value*

Total Fat 9 g13.8%

Saturated Fat 0.47 g2.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2416.7 mg100.7%

Total Carbohydrates 234 g78.1%

Dietary Fiber 41.4 g165.8%

Sugars 46.8 g

Protein 46 g92%

Vitamin A 21.4% Vitamin C 217.8%

Calcium 27.8% Iron 97.6%

*Based on a 2000 Calorie diet

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Conchiglie With Cauliflower And Sun-Dried Tomatoes Recipe