Baked ziti & broccoli with gorgonzola sauce

Ingredients

• Broccoli

  Flower clusters, raw

  300g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  1 tbsp or 9g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 cup or 244g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Crumbled Gorgonzola Cheese

  Trader Joe's

  150g

• to 1 Gluten Free Baking Flour

  Bob's Red Mill

  35g

• Organic Brown Rice Spaghetti Pasta

  Vegan & Gluten Free - Trader Joe's

  8 oz or 227g

Directions

1. Bring a large pot of salted water to a boil over high heat. Cut broccoli into bite-sized florets. Mince garlic.
2. Add penne to boiling water. When pasta is 3 minutes from being done, add broccoli. When cooked, drain and set aside.
3. In a medium saucepan, melt butter on medium heat. Add garlic and whisk 1 minute. Turn heat to low and add flour; whisk 1 minute, then whisk in milk and broth. Bring to a boil, then reduce to a simmer and cook 3 minutes, stirring occasionally.
4. Remove saucepan from heat and stir in gorgonzola until melted. Add penne and broccoli and toss until well coated. Add salt and pepper to taste. Sprinkle with shredded parmesan cheese, if desired.

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