Sweet Pepper Pasta Toss with Kale recipe

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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

Nutrition Info

431.8 calories
carbohydrate: 52 g
cholesterol: 50.5 mg
fat: 17 g
fiber: 3.9 g
protein: 17.6 g
saturatedFat: 9.2 g
servingSize: -
sodium: 643.9 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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