Penne with Braised Squash & Greens
2 teaspoons Extra-virgin olive oil
4 ounces Cubed smoked tofu
1 Medium onion, chopped
3 Cloves garlic, minced
1 1/2 cup 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
Pinch of crushed red pepper
Freshly ground pepper to taste
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.
*Recipe and image courtesy of Soy Connection.*