Sweet Pepper Pasta Toss with Kale recipe
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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
Nutrition Info
- 431.8 caloriescarbohydrate: 52 gcholesterol: 50.5 mgfat: 17 gfiber: 3.9 gprotein: 17.6 gsaturatedFat: 9.2 gservingSize: -sodium: 643.9 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Sweet Pepper Pasta Toss with Kale
Directions
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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. 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.