A lighter take on a comforting pasta, combining silky textures with a gentle citrus twist.
Ingredients
300g dried macaroni
200g broccoli, cut into small florets
100g baby spinach, any thicker stems removed
2 tsp olive oil
2 spring onions, out leaves removed, thinly sliced
1 garlic clove, thinly sliced
1 tbsp plain flour
300ml skimmed milk
2 bay leaves
1 tsp wholegrain mustard
1 unwaxed lemon, finely grated zest only
100g cheddar or parmesan, finely grated
Salt and freshly ground 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.
Nutritional content: per serving
Calories: 459kcal
Fat: 11g
Carbs: 63g
Sugars: 6.5g
Protein: 24g
Source: BBC Good Food
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