Quick & Easy Sweet Pepper Pasta Toss with Kale

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

Instructions

1. Bring a large pot of salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes, or until al dente. Drain the pasta, reserving some pasta water, and set aside.
2. Heat olive oil in a large skillet over medium heat. Add sliced bell peppers, chopped kale, minced garlic, fresh basil, cayenne pepper, salt, and freshly ground black pepper. Cook until the vegetables are tender and slightly wilted.
3. In a large bowl, toss the cooked farfalle with the vegetable mixture, adding a splash of reserved pasta water if needed. Sprinkle generously with crumbled feta cheese and serve immediately. Enjoy!

Nutrition

• Calories: 432 kcal
• Fat Content: 17 g
• Fiber Content: 4 g
• Sugar Content: 5 g
• Sodium Content: 644 mg
• Protein Content: 18 g
• Cholesterol Content: 51 mg
• Carbohydrate Content: 52 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g