In my last blog post about the kale chips, I said that the whole reason we made kale chips was because we had leftover kale that we didn't want to go to waste. This recipe here is the reason we bought the kale in the first place. I originally found the recipe here, on All Recipes. We changed out the yellow pepper the recipe called for with green pepper and used a lot more kale that the recipe called for so it was super packed. Below is the recipe as we prepared it with our changes.
Sweet Pepper Pasta with Kale
Ingredients:
farfalle pasta
1 tbsp olive oil
1 red bell pepper
1 green bell pepper
roughly chopped kale
4 cloves garlic
1 pinch ground cayenne
1 pinch dried basil or chopped fresh basil
salt & pepper
crumbled feta cheese
farfalle pasta
1 tbsp olive oil
1 red bell pepper
1 green bell pepper
roughly chopped kale
4 cloves garlic
1 pinch ground cayenne
1 pinch dried basil or chopped fresh basil
salt & pepper
crumbled feta cheese
Cook pasta. Heat oil in skillet and stir in red pepper, green pepper, kale, and garlic. Add fresh basil (or dried basil), cayenne pepper, salt, and black pepper. Cook until veggies are tender. Toss pasta and skillet mixture together. Sprinkle with feta to serve.
Even though we don't eat/drink dairy anymore, I love feta. I couldn't leave it off this recipe. It wouldn't have been the same without it. It's a very good pasta salad and we will definitely be making it again. I even shared the recipe with a friend from work who is practicing "meatless Mondays" with his son. He thought it looked/sounded amazing and will be giving it a try!
No comments:
Post a Comment