Zucchini Pasta with Slow Roasted Tomato and Feta

Serves: 1

Preparation Time: 30 Minutes

Vegetarian: Yes

Ingredients:

• 1 cup cherry tomatoes, halved
• Spray of olive oil
• ½ large zucchini, both ends cut flat for your spiraliser
• 1 cup fresh baby spinach leaves
• 40g reduced fat feta cheese
• Freshly cracked black pepper

Method:

1. Preheat the oven to 180°C. Lightly spray the cut tomatoes with olive oil and place on an oven-proof tray, cut side up. Bake for 25-30 minutes.
2. Use a spiraliser to cut your zucchini noodles. Just prior to removing the tomatoes from the oven, place the zucchini noodles into a bowl of boiling water and leave to sit for 20 seconds, then drain.
3. Pile the spinach leaves into a bowl, top with the zoodles, then the tomatoes and finally the feta. Add freshly cracked black pepper and enjoy.

Dietitian Tip: can reduce the feta to 20g and allocate ½ a dairy serve if this works better for your Jenny Craig kilojoule level

Grocery Serves Per Serve: 3 non-starchy vegetable serves, 1 dairy serve

If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.

Jenny Craig Team

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Since the initial opening in 1983, Jenny Craig Australia and New Zealand has expanded to more than 90 centres across the two countries. Each component of Jenny Craig’s program has also progressed over the past 35 years to fuel the company’s growth and ensure it remains one of Australia and New Zealand’s leading weight management companies.