View source for Sweet Pepper Pasta Toss with Kale

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
*(I added Kalmata Olives, Zucchini & Squash, and extra Kale)


Directions

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.

Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic (Zucchini, squash, & olives). Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.

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



Nutritional Information  

Amount Per Serving  Calories: 432 | Total Fat: 17g | Cholesterol: 50mg