Sweet Pepper Pasta Toss with Kale

4.5
(194)

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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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings

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

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 (per serving)

432 Calories
17g Fat
52g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 432
% Daily Value *
Total Fat 17g 22%
Saturated Fat 9g 46%
Cholesterol 51mg 17%
Sodium 644mg 28%
Total Carbohydrate 52g 19%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 18g
Vitamin C 114mg 569%
Calcium 329mg 25%
Iron 3mg 16%
Potassium 320mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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