Lighter lemony pasta and spinach bake

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