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My review
Sweet Pepper Pasta Toss with Kale
MOTTSBELA
"This recipe was inspired by a similar recipe I received in my produce box from Full Circle Farm in Carnation, WA."
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Ingredients
45 m servings 432 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 432 calories; 17 g fat; 52 g carbohydrates; 17.6 g protein; 50 mg cholesterol; 644 mg sodium. Full nutrition
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Reviews
Read all reviews 134186 Ratings
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Most helpful positive review
6/20/2006
I give very few 5 stars, but this one deserves every star! I'd give it ten if I could! This is absolutely wonderful! I made a couple minor adjustments. I used whole wheat corkscrew pasta (co...
Most helpful critical review
5/29/2010
Pretty good dish, although a bit bland. I used almost the entire bunch of kale (it really reduced down to almost nothing in the skillet), while cooking the veggies I added some chicken stock. ...
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6/20/2006
I give very few 5 stars, but this one deserves every star! I'd give it ten if I could! This is absolutely wonderful! I made a couple minor adjustments. I used whole wheat corkscrew pasta (co...
10/1/2006
I added kalamata olives, zucchini, extra cayenne and extra kale. It was great, but I think it would have been too bland without the olives.
6/28/2006
This is really good! The garlic & the cayenne really compliment the kale. I love the IDEA of kale -- it's soooo healthy -- but don't love the taste, so this recipe addressed that. Make sure you ...
4/26/2008
I used Dino kale, ribs removed, and doubled the amount. I used Barilla Plus penne, and only used 1 red pepper. I also added 4 chopped green onions, green and white parts. I used a little less fe...
7/27/2006
Delicious!! Made a few changes -- tossed the dish with Wostershire, black olives and capers. Gave it a richer flavour -- also added more cayenne; we like it spicy. Wonderful recipe!!!
5/28/2006
Was a great dish and was our first experience using kale. We substituted pasta shells. Loved the combination of the pasta, peppers, kale and feta. We used it as a side dish with our baked fish.
9/1/2008
This was very good, but the kale cooks down a lot, so I suggest quadrupling it to 4 cups. I also suggest putting in only half the recommended amount of feta.
8/15/2006
My family said this was one of the best pasta dishes they've ever had.They want me to definitely make it again! I used one box of bowtie pasta together with five bell peppers (red, yellow and g...
4/20/2008
Very good. Grated some Parmigiano Reggiano over it instead of Feta--didn't have any. Even better the next day. Ate it cold tossed with a little Italian dressing. Next time will add more kale sin...