Sweet Pepper Pasta Toss with Kale

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

Step: 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.

Step: 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.

Step: 3

In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

Per Serving: 432 calories; protein 17.6g; carbohydrates 52g; fat 17g; cholesterol 50.5mg; sodium 643.9mg.

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