Sweet Pepper Pasta Toss with Kale

    • 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
    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.