Sweet Pepper Pasta Toss with Kale

Sweet Pepper Pasta Toss with Kale

125
MOTTSBELA 62

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

Ingredients

45 m {{adjustedServings}} servings 432 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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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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Reviews

125
  1. 172 Ratings

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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 ...