Sweet Pepper Pasta Toss with Kale

4.5
(195)
141 Reviews
19 Photos

This sweet pepper pasta toss with kale recipe was inspired by a recipe I received in my CSA produce box from Full Circle Farm in Carnation, WA. It combines tender kale, vibrant sweet peppers, and feta cheese.

Submitted by MOTTSBELA
Updated on March 31, 2025
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Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 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

  • 1 cup roughly chopped kale

  • 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

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.

  2. Heat oil in a skillet over medium heat. Add bell peppers, kale, garlic, basil, cayenne pepper, salt, and black pepper; cook until vegetables are tender.

  3. Toss farfalle in a large bowl with vegetable mixture; sprinkle with feta cheese to serve.

197 home cooks made it!

Nutrition Facts (per serving)

432 Calories
17g Fat
52g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 432
% Daily Value *
Total Fat 17g 22%
Saturated Fat 9g 46%
Cholesterol 51mg 17%
Sodium 644mg 28%
Total Carbohydrate 52g 19%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 18g 35%
Vitamin C 114mg 126%
Calcium 329mg 25%
Iron 3mg 16%
Potassium 320mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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