Sweet Capsicum Pasta

Sweet Capsicum Pasta


171 people made this

A wonderful way to use fresh vegetables in season. The feta cheese makes it a really special light meal.


Serves: 4 

  • 250g uncooked farfalle (bow tie) pasta
  • 1 tablespoon olive oil
  • 1 medium red capsicum, chopped
  • 1 medium yellow capsicum, chopped
  • 1 cup roughly chopped kale
  • 4 cloves garlic, chopped
  • 1 pinch dried basil
  • 1 pinch ground cayenne pepper
  • 1 pinch salt and ground black pepper to taste
  • 250g feta cheese, crumbled

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

  1. 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.
  2. Heat oil in a frypan over medium heat. Stir in red capsicum, yellow capsicum, 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 frypan mixture. Sprinkle with feta cheese to serve.

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