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

Malzemeler

• 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

Hazırlanışı

1. * 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.

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