WHOLE WHEAT RIGATONI WITH CAULIFLOWER

WHOLE WHEAT RIGATONI WITH CAULIFLOWER image

Number Of Ingredients 12

1 pound whole wheat rigatoni
1 medium cauliflower, trimmed and cut into bite-sized pieces
3 tablespoons olive oil
1/2 each: red and yellow bell peppers, cut into medium dice
3 medium garlic cloves, minced
1 cup chicken broth
1 cup crushed tomatoes
1/3 cup kalamata olives
1 teaspoon Italian seasoning
4 cups washed arugula or baby spinach
1/4 cup crumbled feta cheese
freshly ground pepper

Steps:

Bring 2 quarts of water to boil in large kettle: add pasta and cook, partially covered for 4 minutes. Add cauliflower and cooked, partially covered, until pasta and cauliflower are tender, about 6 minutes. Drain pasta and veggies and return to 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. add Tomatoes, broth, seasonings, olives: simmer sauce about 15 minutes, adding arugula or spinach during the last minute. Add sauce to pasta. Toss; season to taste with pepper. Serve with Feta cheese.