whole wheat rigatoni and cauliflower, wilted arugula, feta & olives

Ingredients

• Servings: 6
• 1 pound bite-size whole wheat pasta, such as rigatoni or penne
• 1 tablespoon salt
• 1 medium head cauliflower, trimmed and cut into bite-size florets
• 3 tablespoons olive oil
• 1/2 red bell pepper, cut into medium dice
• 1/2 yellow bell pepper, cut into medium dice
• 3 cloves garlic, minced
• 1 cup canned crushed tomatoes
• 1 teaspoon italian seasoning
• 1/4 cup coarsely chopped pitted kalamata olives
• 4 cups factory-washed arugula or spinach
• 3/4 cup crumbled feta cheese, divided
• 1 pinch freshly ground black pepper

Recipe

• 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.