1/2 cup loosely packed fresh basil leaves, chopped
1/4 cup fresh grated Pecorino Romano cheese
Cook pasta as label directs, adding broccoli during last 3 minutes of cooking. Drain pasta and
broccoli, reserving 1/2 cup cooking water.
Meanshile, thinly slice sausage on the diagonal. (Precooking the sausage makes in easier to
slice.) In 12 inch non-stick skillet, cook sliced sausage 7 minutes or until it begins to brown,
stirring occasionally. Add tomatoes and cook 5 minutes longer, stirring.
Stir pasta, broccoli, and 1/4 cup pasta cooking water into the sausage mixture and heat through,
adding additional cooking water if needed. Remove from heat. Stir in basil and cheese.
NOTE- I like to substitute the grape tomatoes and water for diced tomatoes in juice. Each
serving is 505 calories, 32g protien, 74g carbs, 13g total fat, 10g fiber, 760 mg sodium.
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