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

• 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

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.

whole wheat pasta, salt, head cauliflower, olive oil, red bell pepper, yellow bell pepper, garlic, tomatoes, italian seasoning, olives, factorywashed arugula, feta cheese, freshly ground black pepper

Taken from www.allrecipes.com/recipe/95047/whole-wheat-rigatoni-and-cauliflower-wilted-arugula-feta-olives/ (may not work)