 Level |
Easy
|
 Serves |
4
|
|
Bites
|
0.5
|
Low-cal spray oil
1 small white onion, finely chopped
2 garlic cloves, crushed
Spinach leaves
1 tsp Paprika
200g butternut squash (cubed)
150ml chicken/veg stock
500g tomato passata
30g Parmesan (optional)
240g uncooked weight, wholewheat spaghetti
Gently heat low-calorie spray oil in a large pot, add the onion and fry for a few minutes until softened.
Add the garlic and paprika and stir-fry for a couple of minutes.
Add in the squash and pour in the stock.
Bring to a gentle boil, then simmer for 10 minutes.
Stir in the passata, cover and simmer. Add in cooked wholemeal spaghetti and a handful of spinach leaves.
Stir together and serve with Parmesan shavings and a leafy salad.
These Mexican Beef Lettuce Tacos are light, fresh, and bursting with flavour. Perfect f…
Tired of boring old salads that don’t inspire? Then you need to try this. It’s fresh, v…
A light, yet elegant seafood dish featuring cod, topped with a golden, crunchy crust. A…
This fresh, zesty Mediterranean salad is bursting with flavour from smoky grilled veggi…
Watch from our extensive list of great video recipes, try one today.
Drop A Dress Size
6 Week Challenge
Join now!
Congratulations, you’ve chosen our local membership bundle for:
Congratulations, you’ve chosen our online only membership bundle for:
Congratulations, you’ve chosen our online membership bundle for:
