Sweet Pepper Pasta Toss w/Kale

INGREDIENTS
1 (8 ounce) package uncooked farfalle 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 cayenne pepper
Salt and ground black pepper to taste
8 oz feta cheese, crumbled
 
 
 DIRECTIONS
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 bow, toss cooked pasta with skillet mixture.  Sprinkle with feta cheese to serve.