Ingredients
- 200 grams dry elbow macaroni (dried, 2 cups)
- 3 tablespoons olive oil ( extra virgin)
- 4 green onions, finely sliced
- 2 garlic cloves, minced
- Fresh spinach, shredded (1 large bunch English spinach, trimmed and roughly shredded)
- 20 ounces Greek-style yogurt (2 1/2 cups)
- 2 tablespoon all-purpose flour (plain)
- 1 tablespoon lemon rind, finely shredded
- 1/4 cup fresh chopped dill (roughly chopped plus extra to serve)
- 1/2 cup cheddar cheese, grated
- 1/4 cup parmesan cheese, grated
How to Make
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Step 1: Preheat oven to 190C/170C fan forced.
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Step 2: Cook pasta in a large saucepan of boiling water, following packet directions until tender and then drain well and then return to the pan.
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Step 3: Meanwhile heat oil in a large frying pan over medium high heat and cook onion for 2 minutes or till just starting to soften and then add garlic, cooking for 1 minute or until fragrant and then add the spinach and cook stirring occasionally for 3 to 4 minutes or until wilted.
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Step 4: Add to the pasta and toss to combine.
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Step 5: Whisk yoghurt and flour in a bowl until well combined and season well with salt and pepper and then stir in lemon rind/zest and dill and then add this mix to the pasta, stirring well to coat.
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Step 6: Spoon mixture into a 6 cup capacity ovenproof dish and sprinkle with combined parmesan and cheddar cheeses and bake for 20 to 25 minutes or until cheese is melted and golden.
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Step 7: Sprinkle with extra dill and serve immediately.
We hope you enjoy this recipe!
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