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

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

10 Reviews 1 Pic
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

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

Share It

Reviews (10)

Rate This Recipe
Peach822
7

Peach822

Used about 3/4 of the 1lb box of pasta, yellow and orange bell pepper, the whole 14oz can of crushed tomatoes, a bit more Italian seasoning, and spinach. This is really good. Will definitely make this one again. Thanks!

rachycez
5

rachycez

We loved how this came out, but I did change a couple of major things. I felt the tomato sauce and feta would overpower the diverse flavors of the arugula, cauliflower, garlic and olives, so I left it out completely. I added a tablespoon of diced sundried tomatoes, and served with parmesan. It was surprising how well this unlikely combination of ingredients melded together in taste. I'll keep this recipe on hand for when I'm in the mood to change up from the standard pasta + tomato or cream-based sauce.

Jess
5

Jess

This recipe was very delicious. I left out the olives since I don't like them, and I sauteed onions along with the pepper and garlic. Since I added the onions, I used less cauliflower. I also used a 28 oz can of peeled tomatoes instead of using a smaller can of crushed tomatoes, and I didn't need the reserved liquid. I will definitely be making this again.

More Reviews

Similar Recipes

Spinach and Feta Pita Bake
(472)

Spinach and Feta Pita Bake

Greek Pasta Salad with Roasted Vegetables and Feta
(71)

Greek Pasta Salad with Roasted Vegetables and Feta

Greek Pizza with Spinach, Feta and Olives
(68)

Greek Pizza with Spinach, Feta and Olives

Watermelon and Feta Salad with Arugula and Spinach
(16)

Watermelon and Feta Salad with Arugula and Spinach

Elbows with Cauliflower and Brussels Sprouts
(13)

Elbows with Cauliflower and Brussels Sprouts

Slow-Roasted Tomatoes with Feta, Olives and Pinenuts
(10)

Slow-Roasted Tomatoes with Feta, Olives and Pinenuts

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 404 cal
  • 20%
  • Fat
  • 13.6 g
  • 21%
  • Carbs
  • 60.9 g
  • 20%
  • Protein
  • 15.7 g
  • 31%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 1550 mg
  • 62%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Spinach and Feta Pita Bake

>

next recipe:

Whole Wheat (Cauliflower) Cottage Cheese Pancakes