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
• 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, and pasta water (as needed).
8. Serve in bowls.