Nutrition per serving may change if servings are adjusted.
6 ounces multigrain rotini pasta, such as Barilla¨ Plus brand
8 ounces kale, large stems removed and leaves chopped
2 red and/or green sweet peppers, seeded and cut into bite-size strips
1 24-ounce jar reduced-fat and reduced-sodium tomato-flavor pasta sauce (optional)
¼ cup snipped fresh basil
¼ cup crumbled reduced-fat feta cheese
Fresh basil leaves (optional)
Preparation
Prep
Ready In
In a Dutch oven or large pot, cook pasta according to package directions, except omit any salt and add kale and sweet peppers for the last 3 minutes of cooking. Drain; return to Dutch oven or pot.
Stir pasta sauce and snipped basil into pasta and vegetables; heat through.
Sprinkle with feta cheese. If desired, garnish with basil leaves.