Spinach and lemon pasta bake

• porsi: 4-6

Bahan-bahan

300g fusilli 100g fresh spinach leaves 1 tbsp olive oil 1 onion, chopped 3 garlic doves, cmshed 30g plain flour 600ml low-fat milk Zest and juice of 2 lemons 100g Parmesan, grated Salt and black pepper 45g breadcrumbs Cooking spray

Petunjuk

1 Preheat the oven to 180°C/160°C fan/gas mark 4 and bring a saucepan of water to the boil. Cook the fusilli for eight minutes.

2 Remove the pan from the heat and stir in the spinach until wilted, the drain the mixture and set aside.

3 Heat the oil in a frying pan over a medium heat and cook the onion for 10 minutes until golden and soft. Add the garlic and cook for one minute.

4 Whisk in the flour for two minutes until wellcombined. Stir in the milk and lemon juice and bring to the boil. Cook for 5-7 minutes, stirring constantly, until thick.

5 Stir in the lemon zest and three-quarters of the Parmesan. Season with salt and pepper, then stir in the fusilli and spinach, tossing to coat.

6 Transfer the mixture to a Pyrex 2.51 Glass Casserole coated with cooking spray. Top with the breadcrumbs and remaining Parmesan.

Bake for 50 minutes until the topping is browned and bubbly.