Pepper and Kale Pasta

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Pepper and Kale Pasta
 
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Serves: 4
Ingredients
  • 1 (8 ounce) package uncooked farfalle
  • (bow tie) pasta
  • 1 tablespoon extra virgin 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
Instructions
  1. Bring a large pot of lightly salted water to a boil.
  2. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Heat oil in a skillet over medium heat.
  4. Stir in red pepper, yellow pepper, kale and garlic.
  5. Season with basil, cayenne pepper, salt and black pepper.
  6. Cook until vegetables are tender.
  7. In a large bowl, toss cooked pasta with skillet mixture.
  8. Sprinkle with feta cheese to serve.
Nutrition Information
Calories: 413 Fat: 16 g Carbohydrates: 56 g Sugar: 6 g Sodium: 313 mg Fiber: 8 g Protein: 17 g