Skillet Ziti with Sausage & Summer Squash

Cooking the pasta right in the sauce infuses it with flavor and restricts the cooking to one pan. You can substitute hot Italian sausage for the sweet.

12 oz. Italian sausage, casings removed
1 pound summer squash, cut into 1" pieces
2 cups low-sodium chicken broth
1 (14.5 ounce) can diced tomatoes
12 ounces of ziti 
1 cup freshly-grated Parmesan cheese
1/2 cup fresh basil, chopped

Cook the sausage in large nonstick skillet over medium until no longer pink, breaking up large pieces. Add the squash to the sausage and cook for an additional 5 minutes.
 
Add the broth, tomatoes with their juice, and the pasta.  Bring to a boil.  Reduce heat and simmer for about 15 minutes until the pasta is al dente.
 
Remove the pan from the heat.  Stir in 1/2 cup of the Parmesan cheese.  Season with salt and pepper to taste. Top with the remaining Parmesan cheese and sprinkle with basil.