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.
- 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.