Sweet Pepper Pasta Toss with Kale

Name: Sweet Pepper Pasta Toss with Kale
Total time: 45
Yield: 4
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

Recipe by MOTTSBELA from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

•

1 (8 ounce) package uncooked farfalle (bow tie) pasta
•

1 tablespoon olive oil
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1 medium red bell pepper, chopped
•

1 medium yellow bell pepper, chopped
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1 cup roughly chopped kale

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4 cloves garlic, chopped
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1 pinch dried basil
•

1 pinch ground cayenne pepper
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salt and ground black pepper to taste
•

8 ounces feta cheese, crumbled

Instructions

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.