Difference between revisions of "Lighter lemony pasta and spinach bake"
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(Created page with " '''Ingredients''' *300g/10½oz dried macaroni *200g/7oz broccoli, cut into small florets 100g/3½oz baby spinach, any thicker stems removed 2 tsp olive oil 2 spr...") |
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*300g/10½oz dried macaroni | *300g/10½oz dried macaroni | ||
*200g/7oz broccoli, cut into small florets | *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 | |
| + | |||
| + | |||
| + | '''Method''' | ||
| + | |||
| + | #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. | ||
Latest revision as of 10:43, 6 March 2016
Ingredients
- 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
Method
- 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.
