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Sweet pepper pasta toss with kale
Sweet Pepper Pasta Toss with Kale
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1 (8 ounce) package
uncooked farfalle (bow tie) pasta
red bell pepper, chopped
yellow bell pepper, chopped
roughly chopped kale
ground cayenne pepper
salt and ground black pepper to taste
feta cheese, crumbled
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.
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.
In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.
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