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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."
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45 m servings 432 cals
Original recipe yields 4 servings


  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 52g
  • 17%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 644 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

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  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.

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Read all reviews 132
  1. 184 Ratings

Most helpful positive review

I give very few 5 stars, but this one deserves every star! I'd give it ten if I could! This is absolutely wonderful! I made a couple minor adjustments. I used whole wheat corkscrew pasta (co...

Most helpful critical review

Pretty good dish, although a bit bland. I used almost the entire bunch of kale (it really reduced down to almost nothing in the skillet), while cooking the veggies I added some chicken stock. ...

Most helpful
Most positive
Least positive

I give very few 5 stars, but this one deserves every star! I'd give it ten if I could! This is absolutely wonderful! I made a couple minor adjustments. I used whole wheat corkscrew pasta (co...

I added kalamata olives, zucchini, extra cayenne and extra kale. It was great, but I think it would have been too bland without the olives.

This is really good! The garlic & the cayenne really compliment the kale. I love the IDEA of kale -- it's soooo healthy -- but don't love the taste, so this recipe addressed that. Make sure you ...

I used Dino kale, ribs removed, and doubled the amount. I used Barilla Plus penne, and only used 1 red pepper. I also added 4 chopped green onions, green and white parts. I used a little less fe...

Delicious!! Made a few changes -- tossed the dish with Wostershire, black olives and capers. Gave it a richer flavour -- also added more cayenne; we like it spicy. Wonderful recipe!!!

Was a great dish and was our first experience using kale. We substituted pasta shells. Loved the combination of the pasta, peppers, kale and feta. We used it as a side dish with our baked fish.

This was very good, but the kale cooks down a lot, so I suggest quadrupling it to 4 cups. I also suggest putting in only half the recommended amount of feta.

My family said this was one of the best pasta dishes they've ever had.They want me to definitely make it again! I used one box of bowtie pasta together with five bell peppers (red, yellow and g...

Very good. Grated some Parmigiano Reggiano over it instead of Feta--didn't have any. Even better the next day. Ate it cold tossed with a little Italian dressing. Next time will add more kale sin...