This chunky sauce is laced with chard and accented with smoked tofu. Convenient packages of peeled and diced butternut squash are available in most supermarkets in the fall and winter.
- 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
386 calories; 5g total fat; 2g total saturated fat; 18mg cholesterol; 660mg sodium; 63g carbohydrates; 9g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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