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Sweet Pepper Pasta Toss with Kale

Sweet Pepper Pasta Toss with Kale

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MOTTSBELA

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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Nutrition

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  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 52g
  • 17%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 741 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  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

DKBECK
58
6/20/2006

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 (couldn't find bow ties at a large supermarket!), doubled the kale and probably tripled the cayenne. Next time, I'll use even more kale. This dish will grace my dinner table weekly as long as kale is in season. Thank you for sharing this recipe!

unix_girl
53
4/22/2009

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.

APCOOKING
41
6/28/2006

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 use one "packed" cup of kale, as it really shrinks in the cooking, so more is better here.