Sweet Pepper Pasta Toss With Kale Recipes

SWEET PEPPER PASTA TOSS

Sweet Pepper Pasta Toss image

Roasted sweet peppers and garlic are tossed with goat cheese, parsley and capers in this delicious, easy pasta dish. Feel free to add any other greens in place of parsley such as cooked spinach or kale.

Provided by Full Circle Farm, Carnation, WA

Categories World Cuisine Recipes European Italian

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

1 pint small sweet yellow and red peppers, chopped
10 cloves garlic, halved
2 tablespoons olive oil
1 (16 ounce) package uncooked fettuccine
⅔ cup chopped fresh parsley
8 ounces goat cheese, crumbled
2 tablespoons capers
salt and ground black pepper to taste
½ cup shredded Parmesan cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Arrange peppers and garlic on the baking sheet and drizzle with olive oil. Roast 30 minutes in the preheated oven, or until soft and lightly browned.
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.
In a large bowl, toss cooked pasta with peppers, garlic, parsley, goat cheese and capers. Season with salt and pepper and sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 375.1 calories, Carbohydrate 46.2 g, Cholesterol 26 mg, Fat 14.7 g, Fiber 2.6 g, Protein 16.4 g, SaturatedFat 7.5 g, Sodium 301.7 mg, Sugar 3.6 g

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

ROASTED KALE AND BUTTERNUT SQUASH PASTA

Roasted Kale and Butternut Squash Pasta image

When you roast butternut squash and kale, something magical happens. Creamy, sweet, crunchy, and just the right amount of bitter, toss with pasta for a hearty weeknight meal.

Provided by Georgia Freedman

Categories Dinner Lunch Pasta

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

1 small butternut squash (1 1/2 to 2 pounds), peeled, seeded, and cut into 1/2-inch cubes
5 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided, plus more for the pasta water
1/4 teaspoon freshly ground black pepper, divided
1 bunch lacinato kale (about 8 ounces), stems removed and cut into 1-inch pieces
12 ounces dry penne pasta
1 tablespoon unsalted butter
Zest from 1 lemon
1 ounce goat cheese, crumbled

Steps:

Prepare the oven and pasta water: Arrange the oven racks to the top and bottom third of the oven. Preheat it to 350°F. Fill a large pot with water. Salt it generously and set it over high heat. It will be used to boil the pasta.

Nutrition Facts : Calories 412 kcal, Carbohydrate 47 g, Cholesterol 11 mg, Fiber 8 g, Protein 9 g, SaturatedFat 5 g, Sodium 211 mg, Sugar 5 g, Fat 22 g, UnsaturatedFat 0 g

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