Monday, July 23, 2012

Spinach Lemon Pasta Bake

This pasta dish is fresh, summery, and simple.
 It's a good one to make for a crowd. 

12-16 oz. whole wheat pasta (not a spaghetti type of noodle)
1 lemon, zested and juiced (use 1/2 lemon if you don't love lemon)
2 c fresh spinach, roughly chopped
3 cloves garlic, minced
2 c milk or half and half, any kind 
1-2 T butter
1-2 T flour
1/4 c parmesan cheese
1/4 c shredded mozzarella
red pepper flakes
basil, dried or fresh
s&p to taste 

Preheat over to 350. 
Make pasta, drain, put back in pot with a dash of olive oil to prevent sticking.
Add butter to sauce pan and melt. Saute garlic in butter. 
Add milk, flour, lemon juice & zest, and spices (including basil).
Stir with whisk until it thickens.
Add sauce, spinach, and cheese to pasta (reserve a little parmesan for the top) Stir.
Transfer to casserole dish and top with remaining parmesan cheese.
Bake covered for 20 minutes.
Uncover and bake 5 more minutes. 
Garnish with fresh basil and serve.