Easy and healthy pasta recipes you need to try

By author photo Jenny Craig Team

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October 25th marks World Pasta Day!

Celebrate the day with these 4 simple yet delicious recipes that’s sure to please your taste-buds.


Pesto Pasta Salad With Caramelised Leek And Onion

Ingredients:

  • 1 Jenny Craig Pesto Pasta Salad, thawed
  • Spray oil
  • ½ red onion, sliced
  • 1 leek, sliced
  • 1 cup baby rocket leaves
  • 20g low fat feta cheese

Method:

1. Lightly spray a small pan with spray oil and place on a medium heat. Add in the onion, leek and a splash of water and cook for 10-15 minutes until softened and caramelised. Divide the leek and onion mixture in half. One portion will be used now and the other can be stored and used later.

2. Add half the cooked leek and onion mixture to the thawed Jenny Craig Pesto Pasta Salad. Then add rocket leaves and feta and toss everything to combine.


Ricotta & Pumpkin Ravioli With Seasonal Spring Veggies

Ingredients:

  • Spray oil
  • ½ red onion, chopped
  • 1 carrot, chopped
    ½ tsp paprika
  • ½ tsp garlic powder
  • 1 Jenny Craig Ricotta & Pumpkin Ravioli
  • 1 cup spinach leaves, roughly chopped
  • Basil leaves to garnish

Method:

1. Preheat oven to 200C and line a baking tray with greaseproof paper.

2. Place the onion and carrot onto the tray then lightly spray with oil and sprinkle over paprika and garlic powder. Bake for 20-25 minutes until vegetables are softened and slightly golden.

3. Once the vegetables are cooked, heat the Jenny Craig Ricotta & Pumpkin Ravioli as per instructions on the packet. Then mix together the roasted vegetables, spinach and Jenny Craig Ricotta & Pumpkin Ravioli. Garnish with fresh basil leaves to serve.


Chicken Fettuccine With Sautéed Mushrooms, Zucchini And Broccoli

Ingredients:

  • Spray oil
  • ½ red onion, chopped
  • 1 carrot, chopped
  • ½ tsp paprika
  • ½ tsp garlic powder
  • 1 Jenny Craig Ricotta & Pumpkin Ravioli
  • 1 cup spinach leaves, roughly chopped
  • Basil leaves to garnish

Method:

1. Preheat oven to 200C and line a baking tray with greaseproof paper.

2. Place the onion and carrot onto the tray then lightly spray with oil and sprinkle over paprika and garlic powder. Bake for 20-25 minutes until vegetables are softened and slightly golden.

3. Once the vegetables are cooked, heat the Jenny Craig Ricotta & Pumpkin Ravioli as per instructions on the packet. Then mix together the roasted vegetables, spinach and Jenny Craig Ricotta & Pumpkin Ravioli. Garnish with fresh basil leaves to serve.

Roasted Vegetable Tortellini

Ingredients:

  • 1 Jenny Craig Vegetable Tortellini
  • Spray oil
  • 1 carrot, cut into slices
  • 1 zucchini, cut into slices
  • 2 garlic cloves, whole unpeeled
  • ½ red onion, peeled and roughly chopped
  • ½ tsp paprika
  • Salt and pepper to taste
  • Fresh basil or parsley leaves to garnish

Method:

1. Preheat oven to 200˚C and line a baking tray with baking paper.

2. Place the carrot, zucchini, garlic and red onion onto the baking tray and lightly spray with spray oil. Sprinkle with paprika and season with salt and pepper to taste.

3. Bake in the oven for 20-30 minutes until lightly golden.

4. When the vegetables have cooked, prepare Jenny Craig Vegetable Tortellini as per instructions on the packet.

5. To serve, squeeze the garlic from the skins and combine the warmed Jenny Craig Vegetable Tortellini with the roasted vegetables and garnish with fresh basil or parsley leaves to finish.

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