Kale, Pepper and Feta Pasta

Kale, Pepper and Feta Pasta


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About this recipe: This is a delicious vegetarian pasta. Farfalle pasta is tossed with sauteed peppers and kale, then scattered with crumbled feta cheese. It makes a wonderful hot meal or cold salad.


Serves: 4 

  • 225g uncooked farfalle (bow tie) pasta
  • 1 tablespoon olive oil
  • 1 medium red pepper, chopped
  • 1 medium yellow pepper, chopped
  • 65g roughly chopped kale
  • 4 cloves garlic, chopped
  • 1 pinch dried basil
  • 1 pinch ground cayenne pepper
  • salt and ground black pepper to taste
  • 225g feta cheese, crumbled

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a frying pan 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 frying pan mixture. Sprinkle with feta cheese to serve.

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