A nutritious twist on a simple family favourite.   

Serves: 4

Cooking and Prep Time: 35 minutes

Ingredients:

• 200g dried penne pasta

• 500g (6 cups) broccoli florets 

• 1 Zucchini, sliced 

• 2 tablespoons butter or margarine 

• 1/4 cup plain flour

• 1 clove garlic, crushed

• 1 teaspoon dried basil 

• 2 cups skim milk

• 185g can tuna in spring water, drained, flaked

• 2 tablespoons 97% fat-free sun-dried tomato strips

• cooking oil spray

• 1/2 cup grated reduced-fat mozzarella cheese

• 1/4 cup fresh basil leaves

• 4 cups baby rocket and spinach leaves

Method:

1. Preheat oven 180 degrees. 

2. Cook pasta in a medium saucepan of boiling water, following packet directions, until tender.

3. Meanwhile melt butter in large saucepan. Add flour, garlic and dried basil stir until thick and bubbling. Remove from the heat.

4. Gradually whisk in milk. Return saucepan to heat, stiring for 8-10 minutes until thick. Remove from heat. 

5. Add broccoli, zicchini and tuna to white sauce. 

6. Spray a 6 cup-capacity ovenproof baking dish with oil.

7. Spoon pasta and white sauce mixture into baking dish, stir to combine. 

8. Sprinkle cheese on top. 

9. Place in oven and cook for 25 minutes. 

10. Serve with green salad (rocket, basil, spinach).