Pasta with Broccoli and Chicken Sausage

This is the recipe I wanted to make for February's Iron Chef, had time not gotten away with me.  So, I thought I'd put this up instead of the oranges. 

4 cups low-sodium chicken broth

4 cups water

8 oz dried rotini pasta 

1 1-lb bag frozen broccoli florets (I use fresh)

1 T olive oil

2 links (6 oz) cooked chicken sausage with Italian flavorings, sliced (like Johnsonville)

1 tsp. finely shredded lemon peel

2 T freshly squeezed lemon juice

Salt to taste

Grated Parmesan Cheese

1.  Bring chicken broth and water to a boil in a large pot.  Add the pasta and cook according to package directions.  Just before pasta is finished, add the broccoli to the pot.  (I've found it's only about 2-3 minutes with the fresh. I just keep testing it til its crisp-tender).  Just before draining reserve 1 cup of the cooking liquid.  Drain and return the pasta and broccoli tot he pot.

2.  While pasta is cooking, heat the olive oil in a large skillet over med-high heat.  Saute the sausage slices until lightly browned, 2-3 minutes.

3.  Add the sausge and any olive oil in the pan to the drained pasta mixture.  Stir int he lemon peel, lemon juice, salt and enough of the reserved cooking liquid to moisten.  Serve topped with a sprinkling of grated cheese.  Makes 4 servings.