Pesto + Ricotta + Roasted Broccoli Penne

• 1 lb whole wheat penne pasta
• 1 cup vegan ricotta
• 1 cup homemade pesto or Costo’s pesto
• 3 cups broccoli florets, cut into bite-size pieces
• 1 1/2 tbs olive oil
• 1/4 tsp salt
• freshly ground black pepper
• 1/2 cup sun-dried tomatoes, in olive oil, chopped (optional)
• red pepper flakes (optional)

Directions:

1. Preheat the oven to 400 degrees F.
2. In a small bowl, toss the broccoli florets with olive oil, salt, red pepper flakes, and pepper.
3. Layout on a rimmed baking sheet.
4. Roast for 15 minutes, stirring halfway.
5. Bring a large pot of salted water to a boil and cook the penne pasta to al dente, as directed on the box.
6. Drain the pasta, save 1 cup of the pasta water, and add the pasta back to the pot, off the heat.
7. Stir in the pesto, ricotta, roasted broccoli, sun-dried tomatoes, and pasta water (as needed).
8. Serve in bowls.