Toasted Kale With Cheesy Pesto Pasta

By author photo Jenny Craig Team

vegetarian · 24 Oct 18

Serves: 1

You will need:

  • 2 cups kale, shredded
  • 1 clove garlic, crushed
  • 1 Jenny Craig’s Cheesy Pesto Pasta
  • ½ cup cherry tomatoes, halved
  • 40g reduced fat feta cheese, cut into small cubes
  • 2 tbsp fresh basil leaves, torn
  • Pinch of vegetable stock powder, pepper and smoked paprika
  • Pinch of cayenne pepper (optional)

Method:

  1. Lightly spray a pan with olive oil and add kale. Stir fry for 2-3 minutes until kale starts to wilt.
  2. When kale is wilted, add garlic and fry until kale is slightly toasted and garlic is cooked through. Remove from heat and place in a bowl.
  3. Heat Jenny Craig’s Cheesy Pesto Pasta as per instructions and when warmed add to the kale.
  4. Mix through cherry tomatoes, feta, basil leaves and seasonings.
  5. Serve and enjoy!

Grocery Count (per serve): 1 Milk serve

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