Weight Watcher Wednesday Results

Sorry it has taken me so long to post this but it just wasn't that great of a recipe. I ended up making the Penne with Mushrooms, Italian Sausage, and Broccoli. It needed a bit more flavor, maybe more sausage since it only called for 1/4 lb (not very much!!!). My son said "Mom, where is all the sausage?". He didn't like it so much either. My dad said it was just "Okay". I don't think I'll be making this one again. If anyone tries it let me know what you think and if you did anything different.

1/4 pound Italian style turkey sausage, 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 (10 oz. dried)
3/4 cup reduced-sodium chicken broth
1 tbsp fresh lemon juice
Crushed red pepper (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 10 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 until heated through. Serve sprinkled with cheese.

Per serving (2 cups): 412 Cal, 7 g Fat, 65 g Carb, 6 g Fib, 23 g Prot POINTS: 8