Recipe by USA WEEKEND columnist Pam Anderson
"This convenient recipe makes getting two meals on the table a snap."
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bite-size whole wheat pasta, such as rigatoni or penne
1 medium head
cauliflower, trimmed and cut into bite-size florets
red bell pepper, cut into medium dice
yellow bell pepper, cut into medium dice
canned crushed tomatoes
coarsely chopped pitted kalamata olives
factory-washed arugula or spinach
crumbled feta cheese, divided
Freshly ground black pepper
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 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.
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.
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.
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.
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!
love this!! try this recipe, its really good.
I think the 1 Tablespoon of salt in the ingredients must be a mistake...I just used 1 TEASPOON.
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Wheat Rigatoni and Cauliflower, Wilted Arugula, Feta & Olives
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 122
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