- 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
- 1/2 red bell pepper, cut into medium dice
- 1/2 yellow bell pepper, cut into medium dice
- 3 cloves garlic, minced
- 1 cup canned crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/4 cup coarsely chopped pitted kalamata olives
- 4 cups factory-washed arugula or spinach
- 3/4 cup crumbled feta cheese, divided
- 1 pinch Freshly ground black pepper
- 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.
05/30/2019
recipepes.com
whole wheat rigatoni and cauliflower, wilted arugula, feta & olives, recipe
PT15M
PT1H
5
455 calories
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