Recipe

Penne with Braised Squash & Greens

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Recipe Information

Total Time: 40 minutes
Servings: 4 servings, 1 3/4 cups each

This chunky sauce is laced with chard and accented with smoked tofu and braised butternut squash.

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 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

Preparation

  1. Put a large pot of water on to boil for cooking pasta.
  2. 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.
  3. 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.

Nutritional Information

Calories: 382, Carbohydrates: 66 g., Fat: 7 mg., Saturated Fat: 2 mg., Monounsaturated Fat: 3 mg., Protein: 17 mg., Cholesterol: 9 g., Fiber: 10 g., Postassium: mg., Sodium: 715 mg., Added Sugars: mg.