Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients

3 tablespoons olive oil (not cold-pressed)

½ cup chopped shallots

1 tablespoon minced garlic

12 whole (3 qt. sliced) California Endives

1 quart. grape tomatoes, halved

1 cup chopped dried tomatoes

1 quart. vegetable broth (fat free and low sodium)

1 cup freshly sliced basil leaves

3 quarts cooked orchiette or penne pasta

1 ½ cups shaved parmesan cheese

Instructions

In a large skillet, heat oil over a medium-high heat. Add the shallots and sauté for 1 minute. Stir in the garlic and continue to cook for about 20 seconds. Add the sliced endive and sauté everything together for 3-4 minutes. Stir in the grape tomatoes and dried tomatoes and continue to cook for 2-3 minutes, stirring often. Add the vegetable stock and bring everything to a boil. Reduce the heat and simmer for about 3-4 minutes. Stir in the basil. Place 1 cup of hot, cooked pasta into a hot pasta dish. Ladle 1 cup of the endive-tomato sauce over the pasta and toss everything together to coat. Top it off with 2 tablespoons of parmesan cheese and serve warm. Serves 12. Recipe: allrecipes.com.