Penne with Braised Squash & Greens

Ingredients:
    2 teaspoons olive oil, extra virgin
    4 ounces    tofu (cubed, smoked)
    1           onion (medium, chopped)
    3 cloves    garlic (minced)
      pinch     cayenne pepper (crushed)
1 1/2 cups      stock, vegetable
    1 pound     squash, butternut (peeled and cut into 3/4 inch cube )
    1 bunch     Swiss chard (stems removed, leaves cut into 1-inch pieces)
    8 ounces    pasta, whole wheat penne (rigatoni or fusilli)
  1/2 cup       cheese, parmesan (freshly grated)
  1/4 teaspoon  salt
                black pepper, ground (to taste )

Instructions:
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, 3-5 minutes. Transfer to a plate. Add
onion to the pan; cook, stirring often, until softened and golden, 2-3
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, 8-10 minutes or according to
package directions. Drain and return to the pot. Add the squash mixture,
Parmesan, salt and pepper; toss to coat.


Description:
Instead of your typical tomato sauce and pasta, try this chunky, vegetable-laden sauce over pasta


Notes: