Rating: 4 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

404 calories; protein 15.7g; carbohydrates 60.9g; fat 13.6g; cholesterol 16.7mg; sodium 1550.4mg. Full Nutrition
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