A quick dinner with a few of my favorite ingredients...without sacrificing any nutrients!1 package whole wheat pasta
1 T olive oil
2 medium bell peppers, chopped (whatever color or type you have)
1 -2 c roughly chopped kale
4 cloves garlic, chopped
pinch dried basil
pinch ground cayenne pepper
salt and ground black pepper to taste
feta cheese, crumbled
2 medium bell peppers, chopped (whatever color or type you have)
1 -2 c roughly chopped kale
4 cloves garlic, chopped
pinch dried basil
pinch ground cayenne pepper
salt and ground black pepper to taste
feta cheese, crumbled
Bring a large pot of lightly salted water to a boil. Add pasta and follow instructions on package or until al dente; drain.
Heat oil in a skillet over medium heat. Stir in peppers, 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.
Heat oil in a skillet over medium heat. Stir in peppers, 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.
Serves 4.
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