Sweet Pepper Pasta Toss with Kale

4.5

(194)

140 Reviews

18 Photos

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

Submitted by MOTTSBELA

Published on June 8, 2018

18

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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

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.
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.
In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

Nutrition Facts (per serving)

432	Calories
17g	Fat
52g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 432
% Daily Value *
Total Fat 17g	22%
Saturated Fat 9g	46%
Cholesterol 51mg	17%
Sodium 644mg	28%
Total Carbohydrate 52g	19%
Dietary Fiber 4g	14%
Total Sugars 5g
Protein 18g	35%
Vitamin C 114mg	126%
Calcium 329mg	25%
Iron 3mg	16%
Potassium 320mg	7%

* 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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