Penne with mushrooms, italian sausage, and broccoli

1/4 pound hot italian-style turkey sausage, any casings removed
1 (10 oz) package white mushrooms, cleaned and sliced
1 garlic clove, minced
4 cups cooked broccoli florets
4 cups cooked drained penne
3/4 cup reduced sodium chicken broth
1 tbls fresh lemon juice
crushed red pepper to taste (optional)
1/4 cup grated parmesan cheese

1) Crumble the turkey sausage meat into a large nonstick skillet and cook until golden brown. Remove the sausage with a slotted spoon and let drain on a paper towel lined heatproof plate. Pour off and discard any fat in the skillet. Add the mushrooms and cook until they are golden brown and all the juices have evaporated, about ten minutes.
2) Add the garlic and cook, stirring until fragrant, about 30 seconds. Add the broccoli and the drained sausage; cook until warmed through. Stir in the penne, broth, lemon juice and the crushed red pepper (if using) ; cook just until heated through. Serve sprinkled with cheese.

Makes 4 two cup servings: calories 421 fat 7 grams sat fat 2 grams chol 26 mg sodium 787 mg carb 65 fiber 6 grams protien 23 grams

Number of Servings: 1

Recipe submitted by SparkPeople user DESIREE19831.