Best Sweet Pepper Pasta Toss Recipes

SWEET PEPPER PASTA TOSS WITH KALE

Sweet Pepper Pasta Toss with Kale image

This recipe was inspired by a similar recipe I received in my produce box from Full Circle Farm in Carnation, WA.

Provided by MOTTSBELA

Categories World Cuisine Recipes European Italian

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

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
4 cloves garlic, chopped
1 pinch dried basil
1 pinch ground cayenne pepper
salt and ground black pepper to taste
8 ounces feta cheese, crumbled

Steps:

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.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 52 g, Cholesterol 50.5 mg, Fat 17 g, Fiber 3.9 g, Protein 17.6 g, SaturatedFat 9.2 g, Sodium 643.9 mg, Sugar 5.1 g

SWEET PEPPER PASTA TOSS

Sweet Pepper Pasta Toss image

Roasted sweet peppers and garlic are tossed with goat cheese, parsley and capers in this delicious, easy pasta dish. Feel free to add any other greens in place of parsley such as cooked spinach or kale.

Provided by Full Circle Farm, Carnation, WA

Categories World Cuisine Recipes European Italian

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

1 pint small sweet yellow and red peppers, chopped
10 cloves garlic, halved
2 tablespoons olive oil
1 (16 ounce) package uncooked fettuccine
⅔ cup chopped fresh parsley
8 ounces goat cheese, crumbled
2 tablespoons capers
salt and ground black pepper to taste
½ cup shredded Parmesan cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Arrange peppers and garlic on the baking sheet and drizzle with olive oil. Roast 30 minutes in the preheated oven, or until soft and lightly browned.
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.
In a large bowl, toss cooked pasta with peppers, garlic, parsley, goat cheese and capers. Season with salt and pepper and sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 375.1 calories, Carbohydrate 46.2 g, Cholesterol 26 mg, Fat 14.7 g, Fiber 2.6 g, Protein 16.4 g, SaturatedFat 7.5 g, Sodium 301.7 mg, Sugar 3.6 g