Whole Wheat Rigatoni and Cauliflower, Wilted Arugula, Feta & Olives recipe
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Ingredients
- 1 pound bite-size whole wheat pasta, such as rigatoni or penne 1 tablespoon Salt 1 medium head cauliflower, trimmed and cut into bite-size florets 3 tablespoons olive oil ½ red bell pepper, cut into medium dice ½ yellow bell pepper, cut into medium dice 3 cloves garlic, minced 1 cup canned crushed tomatoes 1 teaspoon Italian seasoning ¼ cup coarsely chopped pitted kalamata olives 4 cups factory-washed arugula or spinach ¾ cup crumbled feta cheese, divided 1 pinch Freshly ground black pepper
Nutrition Info
- 404 caloriescarbohydrate: 60.9 gcholesterol: 16.7 mgfat: 13.6 gfiber: 8.7 gprotein: 15.7 gsaturatedFat: 4.2 gservingSize: -sodium: 1550.4 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Whole Wheat Rigatoni and Cauliflower, Wilted Arugula, Feta & Olives
Directions
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Bring a generous 2 quarts of water and salt to a boil in a large soup kettle, add pasta and cook, partially covered, for 4 minutes. Add cauliflower and cook, partially covered, until pasta and cauliflower are tender, about 6 minutes longer. Reserve 1 cup of cooking liquid, drain pasta and return top pot.
Meanwhile, heat oil in a 10-inch skillet. Add peppers, and saute until tender, about 4 minutes. Add garlic, continue to saute until golden and fragrant, about 1 minute longer. Add tomatoes, seasoning and olives, simmer sauce about 5 minutes. Add sauce to pasta, along with reserved cooking liquid, arugula and 1/2 cup feta. Toss, seasoning to taste with pepper. Serve with additional feta.
For lunch, pack pasta and extra feta in leakproof containers. Warm pasta in microwave and top with feta.