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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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