Whole Wheat Rigatoni and Cauliflower, Wilted Arugula, Feta & Olives Recipe - Allrecipes.com
Whole Wheat Rigatoni and Cauliflower, Wilted Arugula, Feta & Olives Recipe

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

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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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.
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Footnotes

  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Jun 15, 2007

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!

 
Most Helpful Critical Review
Mar 29, 2006

This recipe was ok. Felt like it was missing something, though not sure what. Might make again with beans hoping it will enhance the flavor as the recipe is very healthy and could be used as a good base recipe.

 

10 Ratings

Dec 07, 2009

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.

 
Jun 24, 2008

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.

 
Apr 15, 2010

Love this recipe. I had to eliminate some of the ingredients cause I didn't have them on hand, but the basic penne, cauliflower (and broccoli I added), spinach, and cheese combo was awesome. I left out the tomatoes, although my sister added some sauce to hers and liked it. If I had the olives and pepper it would have been even better. Oh, I added a can of cannelinni beans too. Made great leftovers.

 
Feb 11, 2012

Very yummy! I used a can of tomato sauce in place of the crushed tomatoes cause that's what I had. Loved the arugula in this...so delicious!

 
Feb 27, 2008

love this!! try this recipe, its really good.

 
Feb 14, 2011

I think the 1 Tablespoon of salt in the ingredients must be a mistake...I just used 1 TEASPOON.

 

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Nutrition

  • Calories
  • 404 kcal
  • 20%
  • Carbohydrates
  • 60.9 g
  • 20%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 8.7 g
  • 35%
  • Protein
  • 15.7 g
  • 31%
  • Sodium
  • 1550 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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