Sweet Pepper Pasta Toss with Kale

Sauteed sweet peppers and kale are tossed with farfalle pasta and sprinkled with a generous amount of crumbled feta cheese. This recipe was inspired by a similar recipe I received in my produce box from Full Circle Farm in Carnation, WA.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 432 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.