I feel a little lame posting a recipe after a whole month of posting almost nothing. However, and this is an important however, you have to try this. As I have mentioned two of my recent cooking quests (besides trying to stop making so many yummy desserts) is to find some vegetarian meals and to incorporate more super foods.
Hence, Sweet Pepper Pasta with Kale.
As always, I have no idea where I got this recipe. I copy and pasted it into an email and emailed it to myself...don't remember where I found it. Just so we are clear I am not claiming this recipe as my own - someone else made it up, and they did a really good job.
It's super easy, super summery, super tasty, and if you really don't like to do the vegetarian thing it would taste really awesome with a big juicy steak :) We ate it as a meal by itself. And finished the whole thing. This would also make a great pasta/veggie dish to bring to a potluck/picnic if you are invited to such things.
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 (super food, yummy!!!!!)
4 cloves garlic, chopped (meh, just threw a big spoonful in there)
1 pinch dried basil (used way more than a pinch)
1 pinch ground cayenne pepper (also, used slightly more than a pinch)
salt and ground black pepper to taste
8 ounces feta cheese, crumbled (didn't end up using this much as we added the feta on top after we put it on our plates. Used less than a 4 oz container, maybe half of one).
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.