Lunch Recipe

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

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

INGRIDIENT

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

½ red bell pepper, cut into medium dice

½ yellow bell pepper, cut into medium dice

3 cloves garlic, minced

1 cup canned crushed tomatoes

1 teaspoon Italian seasoning

¼ cup coarsely chopped pitted kalamata olives

4 cups factory-washed arugula or spinach

¾ cup crumbled feta cheese, divided

1 pinch Freshly ground black pepper

DIRECTION

Step: 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.

Step: 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.

Step: 3

For lunch, pack pasta and extra feta in leakproof containers. Warm pasta in microwave and top with feta.

NUTRITION FACT

Per Serving: 404 calories; protein 15.7g; carbohydrates 60.9g; fat 13.6g; cholesterol 16.7mg; sodium 1550.4mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb