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

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

USA WEEKEND columnist Pam Anderson 0

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

Ingredients {{adjustedServings}} servings 404 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  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.
Tips & Tricks
Kale, Swiss Chard, Chicken, and Feta Salad

This delicious chicken salad is bursting with healthy greens.

Zucchini Noodles and Feta Meatballs

This amazing "spaghetti" and meatballs dinner is completely gluten-free.


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

Your rating


Reviews 10

  1. 10 Ratings


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.


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!


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.