Kale Pasta Toss with Peppers and Feta Cheese

Ingredients

• 1 (8 ounce) package uncooked bow tie or penne pasta
• 1-2 tablespoon olive oil
• 2 medium red bell pepper, chopped (frozen or bottled roasted peppers also work great)
  
• 3 cups roughly chopped kale ( stems removed)
  
• 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

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 7 to 10 minutes or until al dente; drain.
2. Heat oil in a skillet over medium heat. Stir in red pepper, 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 skillet mixture. Sprinkle with feta cheese to serve.

* If you use roasted peppers just add them in the pan just before tossing with pasta.