Ingredients

The following ingredients have 8 Servings
  • 1 pound broccoli (cut into small 1" florets)
  • 1 pound cauliflower (cut into small 1" florets)
  • 1/2 teaspoon dried red pepper flakes
  • 3 large garlic cloves (sliced)
  • 1 ounce of anchovies (drained and chopped)
  • 16 ounces of gluten free penne pasta
  • 24 ounces marinara sauce
  • 3-4 large basil leaves
  • 8 ounces creme fraiche
  • 2 cups mozzarella cheese (shredded)
  • 3/4 cup Parmesan cheese (finely grated)

Instruction

  • Preheat oven to 375°F.
  • Bring a large saucepan of water to boil. Salt water and drop in Broccoli and Cauliflower florets and boil for 5 minutes, remove florets and place in a bowl.
  • Keep water boiling and add pasta, cooking according to directions. Drain pasta in a colander reserving 1/4 cup of pasta water.
  • Place pan back on the heat, add heat 1 tablespoon of olive oil over medium-high heat. Toss in garlic, red pepper flakes and anchovies stirring to coat in olive oil and warm.
  • Then stir in broccoli, cauliflower and pasta water. Cover and cook over low to medium heat for 5 minutes or until the water evaporates.
  • Evenly stir in pasta, marinara sauce and top with basil, dollops of creme fraiche, mozzarella, and parmesan cheese.
  • Drizzle a tablespoon of olive oil over top and place in oven and bake for 30 minutes