Sweet Capsicum Pasta

    45 minutes

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

    173 people made this

    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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    Reviews in English (137)


    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 USA and 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 USA and 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 USA and Canada)