Penne with Braised Squash and Greens

[Guest guest]

Penne with Braised Squash and Greens

 

2 teaspoons extra-virgin olive oil

4 ounces cubed smoked tofu

1 medium onion, chopped

3 cloves garlic, minced

Pinch of crushed red pepper

1 1/2 cups vegetable broth

1 pound butternut squash, peeled and cut into 3/4-inch cubes

1 bunch Swiss chard, stems removed, leaves cut into 1-inch pieces

8 ounces whole-wheat penne, rigatoni or fusilli

1/2 cup freshly grated Parmesan cheese

1/4 teaspoon salt, or to taste

Freshly ground pepper

 

Put a large pot of water on to boil for cooking pasta.

Heat oil in a large nonstick skillet over medium heat. Add tofu and cook,

stirring, until lightly browned, 3 to 5 minutes. Transfer to a plate. Add onion

to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes. Add

garlic and crushed red pepper; cook, stirring, for 30 seconds. Return the tofu

to the pan and add broth and squash; bring to a simmer. Cover and cook for 10

minutes. Add chard and stir to immerse. Cover and cook until the squash and

chard are tender, about 5 minutes.

Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package

directions. Drain and return to the pot. Add the squash mixture, Parmesan, salt

and pepper; toss to coat.

 

Yield: 4 servings (Serving size: 4 servings)

 

______

PeoplePC Online

A better way to Internet

http://www.peoplepc.com