1/2 cup loosely packed fresh basil leaves, chopped
1/4 cup fresh grated Pecorino Romano cheese
Instructions
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.
Originally Submitted
3/28/2010
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