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

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

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

servings 404 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

Read all reviews 12
  1. 12 Ratings

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Most helpful positive review

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 l...

Most helpful critical review

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...

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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 l...

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 m...

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 us...

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 l...

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.

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...

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

This is really healthy, but the flavors didn't seem to come together very well. If I make it again, I think I'd use more tomato.

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