Sweet Pepper Pasta Tossed with Kale and Feta

 

Sweet Pepper Pasta Toss with Kale

Rated: Submitted By: MOTTSBELA Photo By: hopc Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Servings: 4

"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."

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

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.