Broccoli and Spinach Pasta
- 400g Penne pasta
- 30g butter
- 1onion, diced
- ½ tsp ground nutmeg
- 250g broccoli separated into florets
- ½ cup vegetable stock
- 6 spinach leaves, shredded
- ½ cup grated Parmesan cheese
- ½ cup grated Cheddar cheese
Cook pasta in boiling water until just tender. Drain and place in a greased,
ovenproof dish and keep the dish warm. Melt butter in a large pan. Add onion
and cook for 3-4 minutes. Add nutmeg, broccoli and spinach. Add vegetable
stock.
Cover and cook over low heat for 5 minutes. Spoon vegetables over pasta,
top with cheeses and bake at 180degC for 5 minutes or until the top is golden
brown and the cheese melted.
Serves 4-6