Whole Wheat Rigatoni And Cauliflower Wilted Arugula Feta Olives Recipes

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WHOLE WHEAT RIGATONI AND CAULIFLOWER, WILTED ARUGULA, FETA & OLIVES

This convenient recipe makes getting two meals on the table a snap.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Greek Recipes

Yield 6

Number Of Ingredients 13



Whole Wheat Rigatoni and Cauliflower, Wilted Arugula, Feta & Olives image

Steps:

  • 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.

Nutrition Facts : Calories 404 calories, Carbohydrate 60.9 g, Cholesterol 16.7 mg, Fat 13.6 g, Fiber 8.7 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 1550.4 mg, Sugar 5 g

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

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