Penne with Braised Squash & 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 (3 cups)
    1 small 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, to taste


    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.

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