WHOLE WHEAT RIGATONI WITH CAULIFLOWER, WILTED ARUGULA, FETA & OLIVES

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time:

Ingredients

  • 1 lb. Whole Wheat Pasta of your choice
  • 1 T. Salt
  • 1 medium size head Cauliflower, trimmed and cut into bite size pieces
  • 3 T. Olive Oil
  • 1/2 each: Red, Yellow & Green Bell Peppers, cut into medium dice
  • 3-4 Garlic Cloves, minced
  • 1 can (28 oz.) Crushed Tomatoes
  • 1 t. Italian Seasoning
  • 1/4 C. coarsely chopped, pitted Kalamata Olives
  • 4 C. (about 4 oz.) Arugula or Spinach (I used Spinach)
  • 3/4 C. crumbled Feta Cheese
  • Freshly ground Black Pepper

Directions

  • Directions:
  • Bring a generous 2 quarts of water and salt to a boil in large soup kettle; add pasta and cook, partially covered for about 4 minutes. Add cauliflower and cook, partially covered, until pasta & cauliflower are tender, about 6 minutes longer. Reserve 1 cup cooking liquid, drain pasta & cauliflower and return to pot.
  • Meanwhile, heat oil in a 10" 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, seasonings and olives; simmer sauce 5 minutes. Add sauce to pasta, along with reserved cooking liquid, spinach and feta cheese. Toss, seasoning to taste with black pepper. -406 Calories per serving-
  • Number Of Servings: 6

Notes

Steve found this recipe in the Parade Sunday paper magazine and thought I would like it. He was Right! Excellent Pasta dish :)

Categories: Dinner  Main Dish  Pasta 
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