Eating Well's Penne with Squash and Greens

I don’t have many words for this post except: make this dish. Immediately. It’s another absolutely perfect Eating Well recipe and you can click here for the preparation instructions. If you love butternut squash, dark leafy greens, smokey tofu, a little spice, and hearty pasta dishes, you’ll want to make this asap.

squash

pasta-pot

squash-penne

  • Ingredients:
  • 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 – I used a whole large bag of mixed dark leafy greens from Trader Joes
  • 8 ounces whole-wheat penne, rigatoni or fusilli
  • 1/2 cup freshly grated Parmesan cheese – I omitted this
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • I also added about 10 leaves of fresh sage, thinly sliced

2 Comments

  1. Posted October 28, 2011 at 12:05 pm | Permalink

    That looks so good and easy! I will be making this soon. Thanks 🙂

  2. Posted October 28, 2011 at 2:21 pm | Permalink

    I make something similar to this but top with toasted walnuts. I swear it’s the secret ingredient to this dish!

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