Barefoot in the kitchen, part V: Veggie Pasta Toss

My weekly box of organic produce from Tacoma's Terra Organics "Pacific Northwest box" arrived this last week with the most wonderful of recipes -- "Sweet Pepper Pasta Toss with Kale." So good for you. So, so yummy. So, so, so, simple. And such an easy way to use one of my big bunches of nutrition-packed dark greens.

Sweet Pepper Pasta Toss with Kale

1 8 oz. package of bow tie pasta (I used sea shell pasta -- what a rebel am I)
1 tbsp. olive oil
1-2 red bell peppers, chopped
4 cloves garlic, chopped (or more)
1 pinch dried basil (I used several leaves of fresh basil)
1 pinch ground cayenne pepper (I did skip this one)
salt and ground black pepper to taste
8 oz. feta cheese, crumbled (I probably used more)
Kalamata or black olives

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 (and/or 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. Mix in olives, if desired. Sprinkle with feta cheese to serve.

* Could also add Italian sausage or grilled chicken to make this dish a little heartier.