Sunday, October 2, 2011

RECIPE: Sweet Pepper Pasta with Kale

1 (8 ounce) package uncooked farfalle pasta
1 tsp olive oil
sweet peppers, chopped
1 c roughly chopped kale
4 cloves garlic, chopped
fresh basil, chopped
1 pinch ground cayenne pepper
salt and ground black pepper to taste
4 ounces feta cheese, crumbled

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes; drain.

Heat oil in a skillet over medium heat. Stir in sweet peppers, 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.

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