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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