Sweet Pepper Pasta Toss with Kale

This recipe was inspired by a similar recipe I received in my produce box from Full Circle Farm in Carnation, WA.

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.

Sweet Pepper Pasta Toss with Kale