European Recipe ⊷ Sweet Pepper Pasta Toss with Kale

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

Cooking 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.

Nutrition Facts

• calories431.8
• carbohydrateContent52 g
• cholesterolContent50.5 mg
• fatContent17 g
• fiberContent3.9 g
• proteinContent17.6 g
• saturatedFatContent9.2 g
• sodiumContent643.9 mg
• sugarContent5.1 g