Since we started getting a CSA produce box, we’ve received a few bunches of kale. Kale isn’t something I normally buy at the grocery store or farmer’s market, but it is very good for you (even my optometrist recommends eating it for eye health), and it’s versatile. You can easily add kale to smoothies, and not even notice it’s presence. Kale is a pretty good tasting vegetable though, and I want to share a pasta recipe that I’ve made a few times with the kale from our produce box.
Pasta with Kale & Feta
Below includes my alterations. Click the link above for the original recipe. Serves 2 if used as the main dish, serves 4 as side dish.
- 3/4 of an (8 ounce) package uncooked farfalle (bow tie) pasta
- 1 tablespoon olive oil
- 1 large red bell pepper, chopped
- 2 cups 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
- 1 can of pitted, whole black olives
- Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package until al dente; drain.
- 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.
- In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese and black olives to serve.
I tend to use more kale and red pepper than the original recipe calls for. The kale wilts while cooking, so you can add a lot. I also use whole wheat pasta and I cook a smaller amount than the original recipe, since it can be a lot of carbs.
This recipe is easy and healthy. Enjoy!