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RIGATONI WITH BROCCOLI




List of Ingredients



• 3/4 POUNDS ITALINA CHICKEN SAUSAGE, CASINGS REMOVEDD
  
• 3 GARLIC CLOVES, SLICED
  
• 1 POUND RIGATONI
  
• 3/4 CUPS FAT FREE CHICKEN BROTH
  
• 1/4 TEASPOON RED PEPPER FLAKES
  
• 1 HEAD BROCCOLI, 2 1/2 POUNDS, CUT INTO FLOWERETS ( 8 CUPS)
  
• 1 TABLESPOON GARLIC OLIVE OIL
  
• 1 TABLESPOON FRESH LEMON JUICE
  
• 1 TEASPOON SALT
  
• 1/4 TEASPOON BLACK PEPPER
  
• 3 TABLESPOONS GRATED PARMESAN CHEESE
  






Instructions



1. BRING A LARGE POT OF LIGHTLY SALTED WATER TO BOILING, ADD RIGATONI TO WATER AND COOK UNTIL AL DENTE, TENDER YET FIRM.
   
2. CRUMBLE SAUSAGE INTO NONSTICK SKILLET WITH GARLIC AND SAUTE 5 MINUTES.
   
3. ADD BROTH, RED PEPPER FLAKES AND BROCCOLI TO SKILLET, COVER AND COOK 5 MINUTES. UNCOVER, ADD OIL, LEMON JUICE, SALT, PEPPER AND CHEESE. REMOVE FROM HEAT.
   
4. DRAIN PASTA AND PUT IN BOWL. TOSS WITH SAUCE. COVER AND LET SIT 2 MINUTES.
   
5. 6 SERVINGS, 91 CENTS PER SERVING
   SOURCE: FAMILY CIRCLE, 10/3/00
   
6. 417 CALORIES
   9 GM FAT
   2 GM SATURATED
   25 GM PROTEIN
   62 GM CARBOHYDRATE
   9 GM FIBER
   679 MG SODIUM
   46 MG CHOLESTEROL