This dish is so simple that it is more an idea than a recipe.  I considered taking away its page, but I like showcasing a meal that is super easy and filling but still healthy.  If you decide to use leftover (cold) pasta it will be a little bit harder to stir everything together but the arugula will wilt just fine in the oven.

Yields: 4 entree-sized servings; Prep Time: 5 minutes; Cook Time: 20 minutes

• 8 oz short-cut pasta
• 7 oz arugula
• 10 oz white mushrooms, sliced
• 7 oz prepared pesto

1. Preheat oven to 450 degrees Fahrenheit.
2. Cook pasta according to package directions.  Drain, then return to pot.
3. Add remaining ingredients to pot with cooked pasta and stir to combine.
4. Pour into an 8×8 inch casserole dish and bake for 20 – 25 minutes, until the top is browned and crispy.

If you decide to make your pesto from scratch I recommend my Healthy Spinach Pesto or Roasted Garlic Pesto.