Sweet Pepper Pasta Toss with Kale

Recipesfull introduces to you: Italian Recipes. (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.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 4

Yield: 4 servings

Sweet Pepper Pasta Toss with Kale

Ingredients

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

Piadina Romagnola (Italian Flat Bread)

World Cuisine

Directions

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.

Nutritional Information

Sweet Pepper Pasta Toss with Kale

Servings Per Recipe:4

Calories: 431.8

% Daily Value *

Protein: 17.6g 35%

Carbohydrates: 52g 17%

Dietary Fiber: 3.9g 16%

Sugars: 5.1g

Fat: 17g 26%

Saturated Fat: 9.2g 46%

Cholesterol: 50.5mg 17%

Vitamin A Iu: 3852.4IU 77%

Niacin Equivalents: 7.7mg 59%

Vitamin B6: 0.5mg 33%

Vitamin C: 113.7mg 189%

Folate: 146.8mcg 37%

Calcium: 329mg 33%

Iron: 2.9mg 16%

Magnesium: 49.6mg 18%

Potassium: 319.8mg 9%

Sodium: 643.9mg 26%

Thiamin: 0.4mg 43%

Calories From Fat: 153.4

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.