Pasta with Kale & Peppers

Love love love kale. Really, I think it's one of the most underused vegetables out there! It's so tasty, and full of vitamins. More people need to realize just how delicious it can be! I bought a bunch of kale last week to use in a specific recipe, and we ended up with quite a bit leftover. So I found this recipe on Allrecipes, and decided to give it a shot. I added some canned, sliced black olives, and it was really good! Tons of flavor, super easy, especially when you use a bag of frozen mixed peppers instead of having to chop fresh ones. I added some fresh basil from our herb garden, and a little drizzle of garlic oil. Yum.

Ingredients

• 1 (8 ounce) package uncooked farfalle (bow tie) pasta
• 1 tablespoon olive oil
• 1 medium red bell pepper, chopped (I bought a bag of frozen mixed peppers instead of chopping up individual ones)
  
• 1 medium yellow bell pepper, chopped
• 1 cup roughly chopped kale (I tripled this!)
  
• 4 cloves garlic, chopped
• 1 pinch dried basil (used fresh instead of dried)
  
• 1 pinch ground cayenne pepper
• salt and ground black pepper to taste
• 8 ounces feta cheese, crumbled (I used 4oz and it was plenty. 8oz would be way too much)
• 1 small can sliced black olives, drained
  

Directions

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 skillet over medium heat. Stir in red pepper, yellow 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.