Sweet Pepper Pasta Toss with Kale
Description
This easy veggie-packed pasta toss is ready in minutes. This recipe combines tender kale, vibrant sweet peppers, and crumbled feta for a creamy finish.
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
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1 pinch ground cayenne pepper
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salt and ground black pepper to taste
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8 ounces feta cheese, crumbled
Directions
1
Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2
Heat oil in a skillet over medium heat. Add bell peppers, kale, garlic, basil, cayenne pepper, salt, and black pepper; cook until vegetables are tender.
3
Toss farfalle in a large bowl with vegetable mixture; sprinkle with feta cheese to serve.