rigatoni sausage & broccoli

4 jennie-o italian turkey sausage links
1 box ronzoni penne rigate
2 broccoli heads
1/4 c. extra virgin olive oil
2 garlic cloves
2 T. lemon juice
1 t. lemon zest
1/4 t. salt
1/2 t. pepper
1/4 c. grated parmesan

Boil penne adding salt to water. While penne is cooking, brown sausage meat, removing casing first. When penne is almost al dente, add broccoli and keep boiling.
Mix together in a bowl the olive oil, lemon juice, zest, pepper, salt, and garlic cloves minced.
Save 1 cup of the boiling water and strain the penne/broccoli. Place back in pan. Add sausage and mix. Mix in oil dressing, adding water little by little until the entire dish is well coated.
Top with parmesan or add it into the mixture and stir.

Serving Size: 10