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

By USA WEEKEND columnist Pam Anderson

4.08 / 5

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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