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Sweet Pepper Pasta Toss with Kale
“A flavourful nutrient-rich dish”
1 package of whole wheat (bowtie) pasta
1 tablespoon of olive oil
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
2 cups of chopped kale
4 cloves of chopped garlic
1 pinch of dried basil
1 pinch of ground cayenne pepper (or more to taste)
salt and pepper to taste
8 ounces crumbled feta cheese (sundried tomato variety is nice)
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente, drain. While pasta is cooking, heat oil in skillet over medium heat. Begin to brown garlic, stir in peppers and kale (which reduces substantially when cooked). Season with basil, cayenne, salt and pepper. Cook until vegetables are tender. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.
Nutritional Info Per Serving (1/4 of Recipe)
407 cal, 16.1 g protein, 48.6 g carb, 16.6 g fat,
50 mg chol, 3.2 g dietary fiber, 740 mg sodium, 291 mg potassium
Did you know?? The kale plant provides an earthy flavour and more nutritional value for fewer calories than almost any other food source. Kale provides and extensive list of properties that are beneficial in maximizing health in all the body’s systems. It promotes bone, joint and eye health, provides energy, and helps to avoid diabetes, cancer and heart disease.