Sweet Pepper Pasta Toss With Kale Recipes

CREAMY KALE PASTA

Steps:

• Make the sauce: Pulse all sauce ingredients together until mostly smooth. (The sauce will be very salty. That's okay, it'll tone down once it mixes with everything.)
• Prep the pasta: Cook pasta according to package directions. Drain and set aside.
• Cook down the kale: While the pasta is cooking, melt the butter over medium heat in a large skillet. Add the garlic; sauté for 1-2 minutes. Add the kale; sauté for 1-2 minutes. Add the wine, water, or broth; let it sizzle out for a minute.
• Finish: Add drained, cooked pasta and sauce. Toss to combine. Season to taste with Parmesan, lemon, red pepper flakes, and salt and pepper. Fast, easy, yum.

KALE CACIO E PEPE

Steps:

• Bring a pot of salted water to a boil for your pasta. Cook it according to the directions and before draining, reserve about 1 cup of the starchy water.
• While the water is boiling, heat a large skillet or pot over medium heat. Add 2 tablespoons of the butter. Once melted, stir in the pepper. Toast for about 60 seconds. Add in the chopped kale and stir. Add in 3/4 of the water and bring the mixture to a simmer. Add in the remaining butter and the pasta and toss it together (the kale will continue to wilt with the hot pasta). Reduce the heat to low and stir in the parmesan and pecorino. Toss until the cheese is melted and becomes somewhat of a sauce with the water and the pasta.
• Serve immediately with extra parmesan shavings and freshly cracked black pepper.

BELL PEPPERS AND PASTA

Steps:

• Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.,

SWEET PEPPERS WITH PASTA

Steps:

• Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, 15 to 20 minutes.
• While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.