Lemon Pasta and Spinach Bake

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This is a lovely light meal, perfect for spring and summer lunches and dinners (if we ever get some warm weather!).  Lots of healthy, nutritious vegetables, and a delicious cheese and mustard sauce combine to make a great family all rounder.

Packed full of fibre as well as flavour, this recipe will be definitely be making a repeat appearance on your menus for weeks and months to come!

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Lemon Pasta and Spinach Bake

  • Author: Rachel Wilcock
  • Total Time: 50 minutes
  • Yield: 4 1x
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Description

Fresh and flavoursome pasta bake

Ingredients

Scale

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 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

Instructions

  1. Preheat the oven to 200C/180C Fan/Gas 6

  2. 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

  3. 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.

  4. Stir in the mustard, lemon zest and three quarters of the Parmesan, then season well.

  5. 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.

  6. Serve with the dressed salad leaves.

  • Prep Time: 10
  • Cook Time: 40

Nutrition

  • Calories: 459