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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

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| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bite wheat pasta	1	pound		403.4676	0.0	89.7602	2.2667
salt	1	tablespoon		-	-	-	-
head cauliflower	1		trimmed cut	403.4676	0.0	89.7602	2.2667
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
red bell pepper	1/2		cut	403.4676	0.0	89.7602	2.2667
yellow bell pepper	1/2		cut	403.4676	0.0	89.7602	2.2667
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
tomato	1	cup	canned crushed	41.4	9.18	2.16	0.36
italian seasoning	1	teaspoon		403.4676	0.0	89.7602	2.2667
kalamata olive	1/4	cup	chopped pitted	403.4676	0.0	89.7602	2.2667
arugula	4	cups	factory-washed	20.0	2.92	2.064	0.528
feta cheese	3/4	cup	crumbled divided	297.0	4.6012	15.9862	23.94
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.