Sweet Pepper Pasta Toss with Kale
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recipe
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Recipe by MOTTSBELA
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1 (8 ounce) package uncooked farfalle (bow tie) pasta
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1 tablespoon olive oil
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1 medium red bell pepper, chopped
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1 medium yellow bell pepper, chopped
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1 cup roughly chopped 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. 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.
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