Whole Wheat Penne Pasta with Basil Pesto Alfredo

Ingredients:

• 16 oz. box of whole wheat penne pasta (I found penne rigate at Whole Foods.)
• 15 oz. jar Kroger Private Selection Basil Pesto Alfredo sauce
• 4.5 oz jar sliced mushrooms (canned would work just as well), drained
• 2.25 oz. bag of walnuts, halves and pieces (you might break up some of the halves)
• container of freshly shredded Parmesan (you could grate it yourself)

Directions:

1. Follow the directions on the box of pasta.  Boil water.  Add pasta and a little salt.  Boil for about 12 minutes.  You can lower the heat a little bit if it threatens to boil over.
2. Drain pasta in a colander and then put it back in the pot.
3. Add the sauce and other ingredients and stir to mix thoroughly.  Don't stir too roughly or you could break the pasta.  Serve or portion into containers for later.  I can fit this dish into 8 1-cup containers for reheating later.  It freezes fine.  The Parmesan melts well when reheating and makes it cheesy.

Enjoy!