pepper pasta tossed with kale

11 Apr


there was a HUGE bag of kale on sale at the grocery store and i thought i had seen a bunch of interesting recipes using it – so i figured why not try it!  usually i stick to baby spinach or arugula, but they weren’t on sale.  of course once i went to look for recipes to use the kale i couldn’t find any – and then i came across this on on (which is an awesome site if you don’t know about it!)  The flavors were really good and its a healthy meal — it was a little too dry — needed some kind of sauce or something.  I only had a 3.5oz package of feta – it definitely needed the whole 8oz.  And next time i’d try adding a green onion like one of the reviews suggested and maybe some cherry/grape tomatoes.  I also used WAY MORE than the cup of kale called for!




  • 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  (i used green)
  • 1 cup roughly chopped kale  (i used maybe 6-8 cups – a few big handfuls)
  • 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


  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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