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