Reviewed: Jan. 24, 2008

Wow, a popping good recipe - served as an accompaniment to vino & formaggio sausage on a bed of butter beans. This sweet pepper pasta toss with kale really hits the mark. Of course, I modified a here and there by 1. roasting and peeling my peppers, and 2. adding 1 tsp vermouth the last few minutes of cooking. An excellent vegitarian recipe - hearty enough for a cold winter's night, but at the same time, light enough for summer fare.

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AKrause

Cooking Level: Expert

Living In: San Ramon, California, USA

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Reviewed: Dec. 12, 2007

I tried this recipe as is, and it was great. The second time I made it I cut out the pasta entirely and added sauteed mushrooms.. it's a great use of kale and a wonderful sidedish!

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kateva

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Reviewed: Oct. 23, 2007

Very good; nice flavor combination! I made the recipe as described except: used four ounces of pasta (which I typically do with any pasta toss recipe, just because I like a little pasta with my veggies!!); one red pepper on hand; no yellow, so compensated by adding three-fourths cup edamame. I also used four loosely-packed cups of chopped kale, as my purpose for making this at this time was to use up the kale. I kept the methods and seasonings the same. This recipe really doesn't make a sauce, but that's OK because the flavor is there. I did add one ounce of fat-free cream cheese when I heated the leftovers the next night.

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Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Oct. 15, 2007

This is an amazing recipe. Very flavorful as is. The only modification I make is I use whole grain pasta. This recipe is otherwise perfect.

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SAHARA2

Cooking Level: Intermediate

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 29, 2007

Good quick midweek meal. Next time I will add more kale, as I couldn't taste it too much. But still, the recipe is very tasty as written.

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pasomomma

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Reviewed: Sep. 8, 2007

Delicious! The feta cheese is the icing on the cake, so to speak. I added chopped zucchini, used fresh basil, extra garlic, and more than a pinch of cayenne pepper. Also, I added a little water to the vegetables after they had been cooking for a little while. I had never used kale before, but I will definitely make this again!

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thegrape

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: Jul. 7, 2007

My first recipe from AllRecipes -- made it last night and my wife and I loved it. Very easy to prepare, and very tasty.

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Mike from Clarkston

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Reviewed: May 25, 2007

Made this for dinner on a weeknight and it turned out fabulous! I added some grilled chicken to make it a bit heartier (for my husband) and he absolutely loved it! It is even better cold than hot in my opinion. I used a different pasta shape than the bow ties and it turned out fine. I really don't think it matters what shape pasta you use. Also, I think any kind of leavy green veggie, such as spinach, would also work well in this recipe. Highly recommended. Will definately be making again.

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STORYSM27

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Reviewed: May 22, 2007

This is a great use of kale - but I suspect that spinach would taste great in this as well. I read through most of the reviews and I modified the recipe based on the feedback that there needed to be a sauce and to double the kale. I used the Butter Sauce that I found on this site and it worked out great. I also added a grilled chicken breast on top of the bowl of pasta, to add some needed protien. I will definately do this dish again.

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KWHITNEY

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Reviewed: Feb. 28, 2007

This was pretty fabulous...probably a 4.5 star based on taste, and the health factor just bumped it up a notch! I used Barilla Plus rotini (just to make it super-healthy). Would probably use a bit more kale next time, it just cooks down so much (and I love kale!) I was worried because the garlic didn't seem to be browning at all and I was afraid it would be overwhelming, but the flavors just blended so well. Could maybe use a bit more cayenne, just because I like things spicy. I never knew how much I loved feta before I tried this! WONDERFUL. Even got guy friends to eat veggies! A+

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big_al_728

Cooking Level: Beginning

Home Town: Oklahoma City, Oklahoma, USA

Living In: Washington, D.C., USA

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Reviewed: Feb. 16, 2007

This was alarmingly good! I've been trying to work more leafy greens into my diet and this was the perfect dish for it. Based on previous reviews I didn't measure out my kale, I just used "a bunch" and it worked out great. I also substituted campanelle pasta because it's more bite sized and crushed red pepper because it was what I had. Overall it was delicious. I made it for dinner last night and brought it for lunch today - it's great cold too!

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Linz

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Feb. 11, 2007

Extremely easy to make. I used some spinach from a leftover salad bar salad, and used some crushed and ground red pepper in place of cayenne. The peppers and spices added a nice flavor, but to make it a little saucier, I added a bit more olive oil and some tarragon white whine when I tossed it all together. Also served with "Fast and Friendly Meatballs" (turkey). I'd definitely make it again (the same way).

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Jennah

Cooking Level: Beginning

Living In: Mechanicsville, Maryland, USA

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Reviewed: Feb. 10, 2007

Interesting and different - we liked the flavours, but thought it needed a little something extra...

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MSFLISS

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Reviewed: Feb. 9, 2007

this recipe was delicious! we doubled the kale, but we could have had even more, because it wilted down so much (which i didn't think would happen). it could do with a bit more flavor, but i'm not sure what at this point. the feta complemented the flavor from the peppers and cayenne perfectly!

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trollmother

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2007

This was fantastic. I used green instead of yellow peppers (for cost) and wide egg noodles instead of farfalle, since that's what I had on hand. It was a very good, very satisfying mediterranean (?) type dish that I love. I might cut back on the feta just a little.

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newwifeandmom

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Feb. 1, 2007

i changed a lot of the recipe, but kept the method. Very good way to cook kale.

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ahoffort

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Reviewed: Jan. 29, 2007

I quite enjoyed this recipe. My family felt something was missing. (sauce) Next time l will use W/W pasta, a lot more kale and balsamic vinegar to give it zip. It's really good the next day also.

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Cookinitup

Cooking Level: Expert

Home Town: Scarborough, Ontario, Canada

Living In: Mississauga, Ontario, Canada

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Reviewed: Jan. 7, 2007

I loooooved this! I didn't have farfalle so I used whole wheat organic rigatonei instead and that added its own flavor to it, which was a plus. Also, I only broke up 6 oz. of feta and we used it as a topper. I'm sharing this with everyone I know.

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