Ingredients

12 ounces whole wheat penne pasta
1 large bunch broccoli, cut into florets
12 ounces Italian sausage
1 pints grape tomatoes, each cut in half
1/2 cups (loosely packed) fresh basil leaves, chopped
1/4 cups freshly grated Pecorino Romano cheese

Cooking Directions

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 1/2 cup cooking water; drain pasta and broccoli.

Meanwhile, thinly slice sausage on the diagonal. In 12-inch nonstick 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 1/4 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.