This is a quick, easy meal to throw together.  I’d been planning on making pesto stuffed mushrooms, but I needed something a little more substantial than that.  Throwing in some whole wheat pasta and ricotta makes this dinner!  Paired with a salad, it’s quite the tasty dinner.

Roasted Mushroom and Pesto Pasta

Serves 6

• 16oz baby bella mushrooms, chopped
• drizzle of extra virgin olive oil
• 1 box penne pasta
• 1/2 cup pesto
• 1/2 cup part-skim ricotta
• salt and pepper to taste

Preheat oven to 400°F.

Chop mushrooms and toss lightly with olive oil.  Spread out on a baking sheet and bake for about 15 minutes while making the pasta.

Bring large pot of water to a boil and add about 1 Tbsp salt.  Add pasta and cook for about 9 minutes, until tender.  Drain pasta, retaining about 1/2 cup of the cooking water.  Mix pasta with pesto, ricotta, and some of the cooking water if needed.  Add mushrooms, season to taste.