Ingrédients pour Baked Pasta With Spinach Lemon And Cheese
- 1 pound Fusilli
- 10 ounces Baby Spinach
- 2 tablespoons Olive Oil
- 1 medium Onion, chopped
- 1/4 cup All-Purpose Flour
- 2 Garlic Cloves, minced
- 2 cups 1% Low Fat Milk
- 1/2 cup Dry White Wine
- 1 cup grated Parmesan Cheese, divided
- 1 teaspoon Salt
- Zest of 1 Lemon
- 1/4 teaspoon Black Pepper
- 1 cup Panko Breadcrumbs, divided
- Cooking Spray
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Comment préparer Baked Pasta With Spinach Lemon And Cheese
- Preheat oven to 350°F (175°C).
- Cook 1 pound pasta (penne, rotini, or similar) in a large pot of boiling water for 8 minutes, or until al dente. Do not add salt or oil.
- Remove pasta from heat. Stir in 10 ounces fresh spinach and let stand for 2 minutes, or until spinach wilts.
- Drain pasta mixture thoroughly.
- While pasta cooks, heat 2 tablespoons olive oil in a large nonstick skillet over medium heat.
- Add 1 medium onion, chopped, and cook for 15 minutes, or until golden brown, stirring frequently.
- Add 1/4 cup all-purpose flour and 2 cloves garlic, minced, to the skillet. Cook for 1 minute, stirring constantly with a whisk.
- Gradually whisk in 2 cups milk and 1/2 cup dry white wine. Bring to a boil, stirring constantly, until sauce thickens (about 8 minutes).
- Stir in 3/4 cup grated Parmesan cheese, 1 teaspoon salt, and the zest of 1 lemon. Remove from heat.
- Stir in 1/4 teaspoon black pepper.
- Add the drained pasta mixture to the sauce and toss gently to coat.
- Lightly grease a 13x9 inch glass or ceramic baking dish with cooking spray.
- Spoon the pasta mixture into the prepared baking dish.
- Sprinkle 1/2 cup panko breadcrumbs evenly over the pasta.
- Top with the remaining 1/4 cup Parmesan cheese.
- Sprinkle the remaining 1/2 cup panko breadcrumbs over the cheese.
- Bake for 50 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
49g
Fat
18g
Carbs
22g