5 DAYS 5 DINNERS
LOWER-CARB OPTION
Swap wholemeal pasta for a 200g packet of Slendier Edamame Bean Spaghetti.
MONDAY
CREAMY PESTO & KALE PASTA
PREP 10 MINS COOK 25 MINS
SERVES 2 (AS A MAIN)
2 tsp olive oil
1 red onion, thinly sliced
150g kale, inner core removed, shredded
50ml water
150g wholemeal pasta or gluten-free pasta
2 Tbsp reduced-fat cream cheese
2 Tbsp pesto or gluten-free pesto Freshly ground black pepper
1 Heat the oil in a large non-stick frying pan over medium heat. Add the onions and cook, stirring occasionally, for 10 minutes or until the onion softens and starts to caramelise.
2 Add the kale and water to the pan. Cover and cook for 5 minutes or until the kale wilts.
Cook the pasta in a large saucepan of boiling water, following packet directions, or until al dente. Drain the pasta, reserving a little of
