Conchiglie With Cauliflower And Sun-Dried Tomatoes
|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|
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.