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Penne with Braised Squash & Greens

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  4 servings, 1 3/4 cups each
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
Penne with Braised Squash & Greens Recipe at
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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, 1 3/4 cups each
Calories: 386
Fat. Total: 5g
Protein: 16g
Carbohydrates, Total: 63g
Fat, Saturated: 2g
Fiber: 9g
Cholesterol: 18mg
Sodium: 660mg
% Cal. from Fat: 12%
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