WHOLE WHEAT RIGATONI AND CAULIFLOWER, WILTED ARUGULA, FETA & OLIVES
This convenient recipe makes getting two meals on the table a snap.
Provided by USA WEEKEND columnist Pam Anderson
Categories World Cuisine Recipes European Greek
Yield 6
Number Of Ingredients 13
Steps:
- 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.
- 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.
- For lunch, pack pasta and extra feta in leakproof containers. Warm pasta in microwave and top with feta.
Nutrition Facts : Calories 404 calories, Carbohydrate 60.9 g, Cholesterol 16.7 mg, Fat 13.6 g, Fiber 8.7 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 1550.4 mg, Sugar 5 g
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Bilall Bilall
[email protected]I would definitely make this dish again. It was a great way to use up some leftover cauliflower.
R.K. Rifat
[email protected]This dish was delicious! I loved the combination of flavors and textures.
Mary Engel
[email protected]I thought the cauliflower was a bit undercooked. I would roast it for a few minutes longer next time.
Kakembo Peterson
[email protected]This dish was a bit too oily for my taste. I think I would use less olive oil next time.
Sk Azad
[email protected]I followed the recipe exactly and the dish turned out great. I would definitely recommend it.
Anahi Zavala
[email protected]This dish was a bit bland for my taste. I think it would have been better with some additional spices or herbs.
Bertys Signature
[email protected]I loved the combination of cauliflower and arugula in this dish. It was a healthy and delicious way to enjoy pasta.
The Boss
[email protected]This dish was easy to make and very flavorful. I would definitely make it again.
Rofiku l
[email protected]I made this dish for a dinner party and it was a big hit! Everyone loved the combination of flavors and textures.
Claude Niyonzima
[email protected]This was a great way to use up some leftover cauliflower. I also added some chopped sun-dried tomatoes, which gave the dish a nice tangy flavor.
Alyan Rajpoot
[email protected]I thought the flavors in this dish were well-balanced. The cauliflower was roasted perfectly, and the arugula added a nice peppery flavor. I would recommend this recipe to anyone looking for a healthy and flavorful pasta dish.
SK SAIFUL BD
[email protected]This dish was a hit with my family! The cauliflower and arugula added a nice touch of freshness, and the feta and olives gave it a salty, briny flavor. I would definitely make this again.