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

This Greek-inspired pasta dish is chock-full of vegetables - cauliflower, arugula, tomatoes, bell peppers, and kalamata olives.

• Calories: 404 Calories

Ingredients

• 1 tablespoon salt
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 pinch freshly ground black pepper
• 1 pound bite-size whole wheat pasta, such as rigatoni or penne
• 1 medium head cauliflower, trimmed and cut into bite-size florets
• ½ red bell pepper, cut into medium dice
• ½ yellow bell pepper, cut into medium dice
• 1 cup canned crushed tomatoes
• ¼ cup coarsely chopped pitted kalamata olives
• 4 cups factory-washed arugula or spinach
• ¾ cup crumbled feta cheese, divided

Recipe Instructions

Step 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.

Step 2

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.

Step 3

For lunch, pack pasta and extra feta in leakproof containers. Warm pasta in microwave and top with feta.