1 pkg. frozen cheese tortellini (other dried or frozen pastas may be substituted)
2-3 heads fresh broccoli
4 links Italian sweet sausage
1 c. mayonnaise, reduced calorie mayonnaise may be substituted
1/2 to 1 c. half and half, light cream is richer; milk is okay for calorie watchers
1/4 c. grated Parmesan cheese
2 tbsp. fresh parsley, minced
1 tbsp. sweet basil, fresh or dried
1 tsp. or tbsp. granulated garlic or crushed fresh garlic to taste
Ground black pepper to taste
Cook pasta according to package directions. Slight under cooking is recommended for the best texture. Cut up the broccoli heads and tender stems into bite size pieces and steam briefly (2-3 minutes) until bright green and just past "crunch". Cook sausage fully and cut into bite size pieces.
Creamy Sauce: In a medium bowl, whisk together mayonnaise, milk, and cheese to the consistency of a reasonable sauce (to coat a spoon). Add parsley, basil, pepper, and garlic. This sauce will keep in the refrigerator for up to a week.
CAUTION: Garlic taste may become stronger with storage.
Toss all ingredients together with the sauce; garnish with additional parsley and serve.
As a hot dish: cook the sausage first and time the other ingredients to be finished simultaneously. Drain, toss and serve immediately.
As a cold salad: chill ingredients tossed with half of the sauce. Add the remainder of the sauce just before serving. Cut up sweet red peppers are a colorful addition to this salad.
