Bell Pepper Feta Pasta Toss Recipes

SWEET PEPPER PASTA TOSS WITH KALE

Sweet Pepper Pasta Toss with Kale image

This recipe was inspired by a similar recipe I received in my produce box from Full Circle Farm in Carnation, WA.

Provided by MOTTSBELA

Categories World Cuisine Recipes European Italian

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

1 (8 ounce) package uncooked farfalle (bow tie) pasta
1 tablespoon olive oil
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup 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

Steps:

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.
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.
In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 52 g, Cholesterol 50.5 mg, Fat 17 g, Fiber 3.9 g, Protein 17.6 g, SaturatedFat 9.2 g, Sodium 643.9 mg, Sugar 5.1 g

BELL PEPPER-FETA PASTA TOSS

Bell Pepper-Feta Pasta Toss image

Make and share this Bell Pepper-Feta Pasta Toss recipe from Food.com.

Provided by Redsie

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 ounces uncooked linguine
1 large yellow bell peppers or 1 large red bell pepper, seeded and cut into 1/8-inch strips
1 1/4 cups quartered cherry tomatoes
3/4 cup finely chopped fresh parsley
1/4 teaspoon salt
1 (4 ounce) package crumbled feta cheese
1 (2 1/4 ounce) can sliced ripe olives or 1/4 cup sliced ripe olives, drained

Steps:

Cook pasta according to package directions, omitting salt and fat.
Place bell pepper in a colander; drain pasta over bell pepper.
Combine pasta, bell pepper, tomatoes, and remaining ingredients in a large bowl; toss gently. Serve immediately.

Nutrition Facts : Calories 281, Fat 9, SaturatedFat 4.9, Cholesterol 26.8, Sodium 629.8, Carbohydrate 39.6, Fiber 3.2, Sugar 3.3, Protein 11.2

PEPPERY PASTA WITH FETA CHEESE

Peppery Pasta with Feta Cheese image

Provided by Jim Lingenfeller

Categories Cheese Herb Pasta Tomato Fall Bon Appétit Minnesota

Yield Serves 6

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 large red bell pepper, diced
1 large green bell pepper, diced
6 large garlic cloves, chopped
1 cup thinly sliced stemmed drained peperoncini (about one 16-ounce jar)
1/2 cup chopped fresh basil or 2 tablespoons dried
1 28-ounce can Italian plum tomatoes with juices
1 pound bow-tie pasta, freshly cooked
8 ounces feta cheese, coarsely crumbled

Steps:

Heat oil in heavy Dutch oven over medium-high heat. Add both bell peppers and garlic. Sauté until peppers begin to soften, about 4 minutes. Mix in peperoncini and basil, then tomatoes. Simmer until sauce reduces slightly, breaking up tomatoes with back of spoon, about 5 minutes. Add pasta and toss until sauce coats pasta. Add feta and toss mixture to blend.

ROTINI WITH PEPPERS, ONIONS, AND FETA

Rotini with Peppers, Onions, and Feta image

Categories Cheese Onion Pasta Pepper Sauté Winter Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 9

Ingredients

2 large onions (1 1/2 lb total), halved lengthwise and cut lengthwise into 1/4-inch strips
3 large red bell peppers (1 1/2 lb total), cut lengthwise into 1/4-inch strips
1 teaspoon anchovy paste
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
12 oz rotini or fusilli (short corkscrew pasta)
1/4 cup chopped fresh dill
5 oz feta, crumbled (1 cup)

Steps:

Cook onions, bell peppers, anchovy paste, salt, and pepper in oil in a 4- to 6-quart heavy pot over moderately high heat, covered, stirring occasionally, until vegetables begin to soften, 10 to 15 minutes. Remove lid and cook, stirring occasionally, until onions are golden, 10 to 15 minutes more.
While onions are browning, cook rotini in a 6- to 8-quart pot of boiling salted water until al dente.
Reserve 1 cup pasta cooking water, then drain pasta in a colander. Cook pasta with onion mixture in pot over high heat, tossing and adding enough reserved cooking water to keep pasta moist, 1 minute.
Transfer pasta to a serving bowl and toss with dill, two thirds of feta, and salt and pepper to taste. Sprinkle remaining feta on top.

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