Penne with Braised Squash & Greens


SourceRecipe from
Prep time
Cooking time40 minutes
Total time40 minutes


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


2 teaspoons
olive oil, extra virgin
4 ounces
tofu (cubed, smoked)
onion (medium, chopped)
3 cloves
garlic (minced)
cayenne pepper (crushed)
1 1/2 cup
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
black pepper, ground (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, 3-5 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.