Baked Mac & Cheese

Ingredients:
3 tablespoons plain dry breadcrumbs, (see Tip)
1 teaspoon extra-virgin olive oil
1/4 teaspoon paprika
1 16-ounce or 10-ounce package frozen spinach, thawed
1 3/4 cups low-fat milk, divided
3 tablespoons all-purpose flour
2 cups shredded extra-sharp Cheddar cheese
1 cup low-fat cottage cheese
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Freshly ground pepper, to taste
8 ounces (2 cups) whole-wheat elbow macaroni, or penne

Directions:
1.Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.

2.Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.

3.Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.

4.Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.

5.Bake the casserole until bubbly and golden, 25 to 30 minutes.

http://www.eatingwell.com/recipes/baked_mac_cheese.html

Chicken Potpie

Ingredients:
Filling
3 teaspoons canola oil, divided
1 cup frozen pearl onions, thawed
1 cup peeled baby carrots
10 ounces cremini mushrooms, halved
2 1/2 cups reduced-sodium chicken broth, divided
1/4 cup cornstarch
2 1/2 cups diced cooked chicken, or turkey
1 cup frozen peas, thawed
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
Freshly ground pepper, to taste
Biscuit topping
3/4 cup whole-wheat pastry flour, (see Ingredient Note)
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried thyme
1 1/2 tablespoons cold butter, cut into small pieces
1 cup nonfat buttermilk, (see Tip)
1 tablespoon canola oil

Directions:
1.To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.

2.To prepare biscuit topping & bake potpie: Preheat oven to 400°F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.

3.Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

Turkey and Tomato Panini

Ingredients:
3 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
2 tablespoons shredded Parmesan cheese
2 tablespoons chopped fresh basil
1 teaspoon lemon juice
Freshly ground pepper, to taste
8 slices whole-wheat bread
8 ounces thinly sliced reduced-sodium deli turkey
8 tomato slices
2 teaspoons canola oil

Directions:
1.Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.

2.Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.

3.Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

http://www.eatingwell.com/recipes/turkey_tomato_panini.html

Tuna Salad

Ingredients:
2 can(s) (5 ounces each) chunk light tuna in water, drained
2 medium stalks celery, chopped
1 medium carrot, shredded, about 1/2 cup
1/2 medium (4- to 6-ounce) red pepper, chopped
1/4 cup(s) light mayonnaise
3 tablespoon(s) nonfat plain yogurt
1 tablespoon(s) fresh lemon juice
Pepper


Directions

1.In medium bowl, combine tuna, celery, carrot, red pepper, mayonnaise, yogurt, lemon juice, and 1/4 teaspoon freshly ground black pepper. Makes about 2 1/2 cups.

http://www.delish.com/recipefinder/healthy-tuna-salad-recipe

Orange and Avocado Salad

Ingredients:
8 cup(s) mixed salad greens
1 cup(s) orange segments
1 avocado, diced
1/4 cup(s) slivered red onion
1/2 cup(s) Cilantro-Lime Vinaigrette


Directions

1.Toss greens, orange segments, avocado and onion in a salad bowl. Toss with Cilantro-Lime Vinaigrette.

Cilantro-Lime Vinaigrette
1 cup(s) (packed) cilantro
1/2 cup(s) extra-virgin olive oil
1/4 cup(s) lime juice
1/4 cup(s) orange juice
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
1 pinch(s) minced garlic


Directions

1.Puree cilantro, olive oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.

New England Clam Chowder

Ingredients:
1 cup(s) water
18 large (about 4 pounds) littleneck clams, scrubbed
3 slice(s) bacon, chopped
1 medium onion, chopped
1 tablespoon(s) all-purpose flour
1/4 teaspoon(s) ground black pepper
1 pound(s) (3 medium) all-purpose potatoes, peeled and chopped
2 cup(s) half-and-half
1 cup(s) milk
3/4 teaspoon(s) salt or to taste


Directions

1.In a 5- to 6-quart saucepot, heat water to boiling over high heat. Add clams; heat to boiling. Reduce heat slightly; cover and simmer until clams open, 5 to 10 minutes. Transfer clams to a bowl as they open. Discard any clams that have not opened.

2.When cool enough to handle, remove clams from their shells and coarsely chop. Discard shells. Strain clam broth through sieve lined with paper towels into measuring cup; if necessary add enough water to equal 2 cups.

3.In same clean saucepot, cook bacon over medium heat until lightly browned. With slotted spoon, remove bacon to paper towels. Add onion to drippings in pot; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour and pepper until blended; cook 1 minute. Gradually stir in clam broth until smooth. Add potatoes; heat to boiling. Reduce heat; cover and simmer until potatoes are tender, about 15 minutes.

4.Stir in half-and-half, milk, and chopped clams; heat through (do not boil). Stir in bacon. Taste for seasoning; add salt as needed. Makes about 6 cups..

http://www.delish.com/recipefinder/new-england-clam-chowder

Healthy Pancakes

Ingredients:
2 1/2 cups whole-wheat flour
1 cup buttermilk powder, (see Note)
5 tablespoons dried egg whites, such as Just Whites (see Note)
1/4 cup sugar
1 1/2 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup flaxseed meal, (see Note)
1 cup nonfat dry milk
1/2 cup wheat bran, or oat bran
1 1/2 cups nonfat milk
1/4 cup canola oil
1 teaspoon vanilla extract

Directions:
Whisk flour, buttermilk powder, dried egg whites, sugar, baking powder, baking soda and salt in a large bowl. Stir in flaxseed meal, dry milk and bran. (Makes 6 cups dry mix.)

Combine milk, oil and vanilla in a glass measuring cup.
Place 2 cups pancake mix in a large bowl. (Refrigerate the remaining pancake mix in an airtight container for up to 1 month or freeze for up to 3 months.) Make a well in the center of the pancake mix. Whisk in the milk mixture until just blended; do not overmix. (The batter will seem quite thin, but will thicken up as it stands.) Let stand for 5 minutes.

Coat a nonstick skillet or griddle with cooking spray and place over medium heat. Whisk the batter. Using 1/4 cup batter for each pancake, cook pancakes until the edges are dry and bubbles begin to form, about 2 minutes. Turn over and cook until golden brown, about 2 minutes longer. Adjust heat as necessary for even browning.

Variations Chocolate-Chocolate Chip Pancakes: Fold 1/2 cup cocoa powder and 3 ounces chocolate chips into the batter. Blueberry: Fold 1 cup frozen blueberries into the batter. Banana-Nut: Fold 1 cup thinly sliced bananas and 4 tablespoons finely chopped toasted pecans into the batter.

http://www.eatingwell.com/recipes/healthy_pancakes.html

Dark Chocolate Meringue Cookies

Ingredients:
5 ounce(s) bittersweet chocolate (60-75% cacao), divided
2 tablespoon(s) unsweetened cocoa powder (preferably Dutch-process), sifted after measuring if lumpy
3 tablespoon(s) cocoa nibs, (see Shopping Tip), optional
1/3 cup(s) egg whites (about 3 large), at room temperature
1/2 teaspoon(s) cream of tartar
1/2 cup(s) sugar, divided (use 1 1/2 teaspoons less if cocoa nibs are omitted)
1/2 teaspoon(s) vanilla extract

Directions
Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper and coat the paper with cooking spray.

Coarsely chop 3 ounces of chocolate and place it in a small microwave-safe bowl. (Alternatively, see "No Microwave?" below.) Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.

Chop the remaining 2 ounces chocolate into pieces the size of mini chocolate chips. Combine in a small bowl with cocoa and cocoa nibs (if using).

Combine egg whites and cream of tartar in a clean medium mixing bowl. Beat with an electric mixer on low for 30 seconds, then at medium speed until soft peaks start to form. Immediately add about 2 tablespoons sugar; beat for 1 minute. Slowly, about a tablespoon at a time, add the remaining sugar, then vanilla, continuing to beat on medium speed until the mixture is smooth, opaque, glossy and thickened, about 2 minutes longer. Scrape down the sides of the bowl, raise the speed to high, and beat for 30 seconds more. Lightly fold in the chocolate-cocoa mixture and the melted chocolate just until evenly incorporated and no streaks remain; do not overmix.

Immediately drop the batter by rounded teaspoonfuls about 1 inch apart onto the prepared baking sheets.

Bake the cookies, switching the pans back to front and top to bottom halfway through, until just firm when gently pressed on top but still soft inside, 8 to 12 minutes. Transfer the pans to wire racks and let stand for 1 to 2 minutes. Then slide the paper from the pans to a flat surface and let the cookies cool completely, about 15 minutes. Gently lift the cookies from the parchment paper using a wide-bladed spatula.

http://www.delish.com/recipefinder/dark-chocolate-meringue-drops-recipe-9225

Black Bean-Goat Cheese Dip

Ingredients:
1 tablespoon(s) olive oil, plus more for brushing (optional)
1 small onion, chopped (about 1 cup)
2 clove(s) garlic, minced
1 1/2 teaspoon(s) cumin (preferably whole seeds, freshly toasted and ground)
2 can(s) (15 1/2 to 19 ounces each) black beans, drained and rinsed
1 cup(s) chicken stock
Salt and freshly ground pepper, to taste
2 large poblano peppers
1 bunch(es) scallions, sliced (about 1/2 cup)
1/2 cup(s) coarsely chopped cilantro
1 log(s) (11-ounce) fresh goat cheese
6 whole-grain tortillas, cut into wedges


Directions

1.In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 minutes. Season with salt and pepper. Let cool.

2.Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10-15 minutes (if you don't have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.

3.Preheat oven to 375 degrees. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10-12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.

http://www.delish.com/recipefinder/black-bean-goat-cheese-dip

100 Calorie: Quick Mini Chocolate Cheesecakes

Ingredients:
1/4 cup(s) semisweet or bittersweet chocolate chips, melted (see Tips & Techniques)
1/2 cup(s) part-skim ricotta
12 chocolate wafer cookies
1 tablespoon(s) 100% fruit jam, such as raspberry or cherry


Directions

1.Combine melted chocolate and ricotta in a small bowl. Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with 1/4 teaspoon jam.

Tips & Techniques

To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.delish.com/recipefinder/quick-mini-chocolate-cheesecakes-recipe

100 Calorie: Peanut Butter and Pretzel Truffles

Ingredients:
1/2 cup(s) crunchy natural peanut butter
1/4 cup(s) finely chopped salted pretzels
1/2 cup(s) milk chocolate chips, melted (see Tips & Techniques)


Directions

1.Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.


Tips & Techniques

To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.delish.com/recipefinder/peanut-butter-pretzel-truffles-recipe

100 Calorie: Baby Tiramisu

Ingredients:
1/2 cup(s) nonfat ricotta cheese (4 ounces)
2 tablespoon(s) confectioners' sugar
1/2 teaspoon(s) vanilla extract
1/8 teaspoon(s) ground cinnamon
12 ladyfingers (about 1 3/4 ounces)
4 tablespoon(s) brewed espresso or strong coffee, divided
2 tablespoon(s) bittersweet chocolate chips, melted (see Tip)


Directions

1.Combine ricotta, sugar, vanilla, and cinnamon in a medium bowl.

2.Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers. Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee). Drizzle with melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.


Tips & Techniques

To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.delish.com/recipefinder/baby-tiramis-recipe-6771

100 Calorie: Frozen Chocolate-Covered Bananas

Ingredient:
4 large ripe bananas, peeled and cut into thirds crosswise
3/4 cup(s) semisweet or bittersweet chocolate chips, melted (see Tips & Techniques)
1/4 cup(s) shredded coconut

Directions

1.Line a baking sheet with parchment or wax paper. Insert a Popsicle stick into the cut end of each banana third. Cover each piece of banana with melted chocolate using a rubber spatula and sprinkle with coconut. (Reheat chocolate, as needed, to keep it melted.) Place the bananas on the baking sheet and freeze until frozen, about 2 hours.

Tips & Techniques

To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.delish.com/recipefinder/frozen-chocolate-covered-bananas-recipe

100 Calorie: Chocolate-Covered Brownie Bites

Ingredients:
1 8-inch-square pan chilled brownies, cut into 1-inch squares
1 cup(s) semisweet or bittersweet chocolate chips, melted (see Tips & Techniques)


Directions

1.Dip half of each brownie square in melted chocolate, then place on a baking sheet lined with parchment or wax paper. (Reheat chocolate, as needed, to keep it melted.) Refrigerate until the chocolate is set, about 30 minutes.


Tips & Techniques

To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.delish.com/recipefinder/chocolate-covered-brownie-bites-recipe

100 Calorie: Thick and Rich Hot Cocoa

Ingredients:
2 1/4 cup(s) nonfat milk
1/2 cup(s) unsweetened cocoa powder
1/4 cup(s) sugar
1 1/2 tablespoon(s) cornstarch


Directions

1.Combine milk, cocoa, sugar, and cornstarch in a large saucepan. Cook over medium heat, whisking often, until steaming. Continue to cook, whisking constantly, until it comes to a boil, then remove from the heat.

http://www.delish.com/recipefinder/thick-rich-hot-cocoa-recipe

100 Calorie: Chocolate Nut Bark

Ingredients:
2 cup(s) semisweet, bittersweet, or milk chocolate chips, melted (see Tips & Techniques)
1 1/2 cup(s) assorted nuts, such as hazelnuts, almonds, and cashews, plus more for garnish


Directions

1.Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.

2.Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.


Tips & Techniques

To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

http://www.delish.com/recipefinder/chocolate-nut-bark-recipe

Lighter Beef Tacos

Ingredients:
1 teaspoon(s) vegetable oil, such as safflower
1 large onion, chopped
2 bell peppers (ribs and seeds removed), chopped
3 clove(s) garlic, minced
2 tablespoon(s) tomato paste
2 teaspoon(s) chili powder
1 1/2 teaspoon(s) ground cumin
Coarse salt and ground pepper
3/4 pound(s) ground beef sirloin
12 (6-inch) soft corn tortillas
Store-bought salsa and shredded iceberg lettuce, for serving


Directions

1.In a large nonstick skillet, heat oil over medium. Add onion and bell peppers; cook until crisp-tender, 3 to 5 minutes. Add 1 cup water; cook until water has evaporated and vegetables are softened, 3 to 5 minutes.

2.Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper. Cook, stirring, 1 minute. Add beef. Cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Season taco filling with salt and pepper. To serve, spoon filling onto tortillas, top with salsa and lettuce, and fold to enclose.

http://www.delish.com/recipefinder/lighter-beef-tacos-recipe

Fusilli with Herbed Ricotta and Grape Tomoatoes

Ingredients:
Salt
1 cup(s) part-skim ricotta cheese
1 tablespoon(s) fresh oregano leaves, chopped
1/4 cup(s) (plus additional for serving) grated Pecorino Romano cheese
1/4 cup(s) (packed) fresh basil leaves, chopped
12 ounce(s) fusilli or corkscrew pasta
1 pint(s) (2 cups) grape tomatoes

Directions

1.Heat large covered saucepot of salted water to boiling on high.

2.Meanwhile, in small bowl, combine ricotta, oregano, 1/4 cup Romano, and half of basil.

3.Add pasta to boiling water and cook as label directs, adding tomatoes when 3 minutes of cooking time remain.

4.Reserve 1/4 cup pasta cooking water. Drain pasta and tomatoes; return to pot. Add reserved cooking water to ricotta mixture; stir into pasta and tomatoes. Toss with remaining basil. Serve with additional cheese if you like.

http://www.delish.com/recipefinder/fusilli-herbed-ricotta-grape-tomatoes-ghk0208

Ingredients:
8 ounce(s) (2 1/2 cups) whole wheat rotini pasta
4 teaspoon(s) cornstarch
2 cup(s) low-fat (1%) milk
1/2 teaspoon(s) Dijon mustard
Salt
ground black pepper
4 ounce(s) reduced-fat (2%) pasteurized process cheese spread, cut into 1⁄2-inch cubes
2 ounce(s) extra-sharp Cheddar cheese, shredded
1/3 cup(s) freshly grated Pecorino Romano cheese
2 tablespoon(s) plain dried bread crumbs
1 medium tomato, thinly sliced


Directions

1.Preheat broiler. With nonstick cooking spray, grease shallow 1 1/2-quart broiler-safe baking dish.

2.Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.

3.Meanwhile, in 2-quart saucepan, whisk cornstarch into milk; heat to boiling over medium heat, whisking occasionally. Boil 1 minute. Remove saucepan from heat; whisk in mustard, 1/4 teaspoon salt, and pepper. Stir in cheese spread, Cheddar, and 1/4 cup Romano. (Cheese does not need to melt completely.) In small bowl, combine bread crumbs with remaining Romano.

4.Drain pasta; return to saucepot. Stir cheese sauce into pasta; spoon into prepared baking dish. Arrange tomato slices on top; sprinkle with crumb mixture.

5.Place baking dish in broiler, about 6 inches from source of heat. Broil macaroni mixture 2 to 3 minutes or until top is lightly browned. Let macaroni and cheese stand 5 minutes to set slightly for easier serving

http://www.delish.com/recipefinder/macaroni-cheese-ghk1007

Whole Wheat Penne with Broccoli and Sausage

Ingredients:
12 ounce(s) whole wheat penne pasta
1 large bunch broccoli, cut into florets
12 ounce(s) hot Italian turkey sausage
1 pint(s) grape tomatoes, each cut in half
1/2 cup(s) (loosely packed) fresh basil leaves, chopped
1/4 cup(s) freshly grated Pecorino Romano cheese


Directions

1.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.

2.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.

3.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.

http://www.delish.com/recipefinder/whole-wheat-penne-broccoli-sausage-ghk0208