Cooked - Lighter Lemony Pasta And Spinach Bake

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Home Pricing Community My Recipes

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Lighter Lemony Pasta And Spinach Bake

4.0

300g/10½oz dried macaroni

200g/7oz broccoli, cut into small florets

100g/3½oz baby spinach, any thicker stems removed

2 tsp olive oil

2 spring onions, outer leaves removed, thinly sliced

1 garlic clove, thinly sliced

1 tbsp plain flour

300ml/10fl oz skimmed milk

2 bay leaves

1 tsp wholegrain mustard

1 unwaxed lemon, finely grated zest only

100g/3½oz cheddar or Parmesan (or vegetarian alternative), finely grated

Salt and freshly ground black pepper

Mixed salad leaves dressed with a squeeze of lemon juice and 1 tsp olive oil, to serve

Preheat the oven to 200C/180C Fan/Gas 6
Cook the macaroni in boiling water for 6 minutes. Add the broccoli and cook for another 2 minutes. Turn off the heat, add the spinach and leave to stand with the lid on for 2 minutes. Drain well and set aside
Heat the oil in a heavy-based frying pan. Fry the spring onions for 2 minutes. Add the garlic and fry for another 2 minutes. Add the flour and cook, stirring all the time, for 1-2 minutes. Slowly pour in the milk, add the bay leaves and season with salt and pepper. Continue simmering for 2-3 minutes, until thickened. Remove the bay leaves.
Stir in the mustard, lemon zest and three quarters of the Parmesan, then season well.
Tip the pasta and broccoli into a shallow baking dish. Pour over the sauce and mix well. Sprinkle over the remaining cheese and bake for 15-20 minutes.
Serve with the dressed salad leaves.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta Bake

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 92 weeks ago

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