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Sweet Pepper Pasta Toss with Kale

SUBMITTED BY: MOTTSBELA Supporting Member (Click to learn more about Supporting Membership) PHOTO BY: hopc 

"This recipe was inspired by a similar recipe I received in my produce box from Full Circle Farm in Carnation, WA."
Sweet Pepper Pasta Toss with Kale Recipe
RECIPE RATING:
This recipe has been rated 70 times with an average star rating of 4.5
Read Reviews (55)
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

What to Drink?
Wine Sauvignon Blanc

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.

FOOTNOTE

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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on jun. 20, 2006 by DKBECK 
I give very few 5 stars, but this one deserves every star! I'd give it ten if I could! This... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed on apr. 22, 2009 by unix_girl 
I added kalamata olives, zucchini, extra cayenne and extra kale. It was great, but I think it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed on jun. 28, 2006 by APCOOKING 
This is really good! The garlic & the cayenne really compliment the kale. I love the IDEA of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on jul. 27, 2006 by Danielle Ruhl 
Delicious!! Made a few changes -- tossed the dish with Wostershire, black olives and capers.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on may 28, 2006 by NAPARKER 
Was a great dish and was our first experience using kale. We substituted pasta shells. Loved... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on aug. 15, 2006 by GRETCHEN ANN 
My family said this was one of the best pasta dishes they've ever had.They want me to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on apr. 26, 2008 by XVELVETX 
I used Dino kale, ribs removed, and doubled the amount. I used Barilla Plus penne, and only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on sep. 1, 2008 by LilithsMirror 
This was very good, but the kale cooks down a lot, so I suggest quadrupling it to 4 cups. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on feb. 3, 2007 by newwifeandmom 
This was fantastic. I used green instead of yellow peppers (for cost) and wide egg noodles... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed on apr. 20, 2008 by marysf 
Very good. Grated some Parmigiano Reggiano over it instead of Feta--didn't have any. Even... MORE

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Recipe Submitter:

Supporting Member (Click to learn more about Supporting Membership)
Photo by MOTTSBELA

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA
Living In: Seattle, Washington, USA

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Nutritional Information
Sweet Pepper Pasta Toss with Kale

Servings Per Recipe: 4

Amount Per Serving

Calories: 432

  • Total Fat: 17g
  • Cholesterol: 50mg
  • Sodium: 741mg
  • Total Carbs: 52g
  •     Dietary Fiber: 3.9g
  • Protein: 17.6g

VIEW DETAILED NUTRITION

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