12 ounces whole wheat penne pasta
1 large bunch broccoli, cut into florets
12 ounces hot Italian turkey sausage
1 pint grape tomatoes, each cut in half
½ cup (loosely packed) fresh basil leaves, chopped
¼ cup freshly grated Pecorino Romano cheese
Heat large saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain. Reserve ½ cup cooking water; drain pasta and broccoli. Meanwhile, thinly slice sausage on the diagonal. In 12-inch non-stick skillet, cook sausage on medium 7 to 8 minutes or until it begins to brown, stirring occasionally. Add tomatoes and cook 5 minutes longer, stirring. Stir pasta, broccoli, and ¼ cup pasta cooking water into sausage mixture in skillet; heat through, adding additional cooking water if needed. Remove from heat; stir in basil and cheese. Serves: 4.