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

Directions

• 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.