Popular Recipes: Whole Wheat Rigatoni and Cauliflower, Wilted Arugula, Feta & Olives

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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."

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
  • 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

Instructions :

Prep : Cook : 6M Ready in :
  • 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.

Notes :

  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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