Penne with Braised Squash & Greens

Includes: Garlic, Greens, Lotsa Pasta, Onion, Parmesan Cheese, Penne, Red Bell Pepper, Squash, Swiss Chard

Recipe Provided By: Eating Well

Ingredients:
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 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

 

Directions:
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.