Penne with Braised Squash & Greens

Made it,
Loved it.

Serving size 4

Prep Time

Total Time 40MIN

Ingredients

2 tsp extra virgin olive oil
4 oz cubed smoked tofu
1 medium onion, chopped
3 cloves garlic, minced
pinch of crushed red pepper
1 ½ cup vegetable broth
1 lb butternut squash, peeled and cut into 3/4-inch cubes (3 cup)
1 1 small bunch Swiss chard, stems removed, leaves cut into 1-inch pieces
8 oz whole-wheat penne, rigatoni or fusilli
½ cup freshly grated parmesan cheese
¼ tsp salt, or to taste
freshly ground pepper to taste

Directions

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.