Bring a large pot of water to boil and add the 200g of Gabriella’s Kitchen™SUPERFOOD TEFF Penne – which should have been thawed briefly at room temperature. Cook for one minute and test pasta for doneness. Reserve ¼ cup of cooking water. Strain the pasta and rinse under cold water. Set aside.
Cut the zucchini into thin half-moons and the broccoli into 1-inch florets. In a large bowl, add the broccoli, zucchini and a drizzle of oil. Season with salt and pepper, toss to coat. Add vegetables to a parchment paper lined baking sheet and roast in the oven for 15-20 minutes, until tender.
In a large pot, add the milk, cream cheese, roasted garlic and Italian spices. Bring to a simmer over medium high heat. Once simmering, reduce heat to medium low and cook for 2-3 minutes, stirring occasionally until thickened. Season with salt and pepper.
Next, toast the bread. Halve the baguette lengthwise and drizzle with oil. Season with salt and pepper. Toast for 4-6 minutes, until crisp.
While the bread toasts, to the sauce, stir in the roasted vegetables, reserved cooking water, penne pasta and ½ of the parmesan cheese. Cook for 1 minute, tossing to coat.
In a small bowl, add the balsamic vinegar and a drizzle of olive oil.
Serve the roasted broccoli penne with the bread for dipping in the balsamic oil. Sprinkle the remaining parmesan cheese. Enjoy!
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