Sweet Pepper Pasta Toss with Kale

     

This recipe was inspired by a similar recipe I received in my produce box from Full Circle Farm in Carnation, WA.

Original recipe makes 4 servings

Ingredients

1 (8 ounce) package uncooked farfalle (bow tie) pasta
1 tablespoon olive oil
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup roughly chopped kale
4 cloves garlic, chopped
1 pinch dried basil
1 pinch ground cayenne pepper
salt and ground black pepper to taste
8 ounces feta cheese, crumbled

  • PREP

    15 mins

  • COOK

    30 mins

  • READY IN

    45 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
  3. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

Nutrition

Calories: 432 kcal
Carbohydrates: 52 g
Cholesterol: 50 mg
Fat: 17 g
Fiber: 3.9 g
Protein: 17.6 g
Sodium: 644 mg

Related Recipes:

Nicole’s Chicken Pasta Summer Penne Pasta Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato Penne with Red Pepper Sauce and Broccoli Angel Hair Pasta with Peppers and Chicken Easy Vegetarian Pasta Twelve Minute Pasta Toss Green Tomato Pasta Toss Bow-Tie Pasta With Red Pepper Sauce Lemon Pepper Pasta