Sweet Pepper Pasta Toss with Kale |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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.
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