Kale, Pepper and Feta Pasta

    45 min

    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.

    179 people made this

    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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    Average global rating:

    Reviews in English (136)


    I give very few 5 stars, but this one deserves every star! I'd give it ten if I could! This is absolutely wonderful! I made a couple minor adjustments. I used whole wheat corkscrew pasta (couldn't find bow ties at a large supermarket!), doubled the kale and probably tripled the cayenne. Next time, I'll use even more kale. This dish will grace my dinner table weekly as long as kale is in season. Thank you for sharing this recipe!  -  20 Jun 2006  (Review from Allrecipes US | Canada)


    I added kalamata olives, zucchini, extra cayenne and extra kale. It was great, but I think it would have been too bland without the olives.  -  01 Oct 2006  (Review from Allrecipes US | Canada)


    This is really good! The garlic & the cayenne really compliment the kale. I love the IDEA of kale -- it's soooo healthy -- but don't love the taste, so this recipe addressed that. Make sure you use one "packed" cup of kale, as it really shrinks in the cooking, so more is better here.  -  28 Jun 2006  (Review from Allrecipes US | Canada)