Penne With Braised Squash & Greens |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe was in Eating Well. It is very tasty and I wanted to share. Ingredients:
2 ounces center-cut reduced-fat bacon, chopped |
1 cup chopped onion |
3 garlic cloves, minced |
1 pinch crushed red pepper flakes |
1 1/2 cups reduced-sodium chicken broth |
1 lb butternut squash, peeled and cut into 3/4 inch cubes |
8 cups swiss chard, stemmed and cut into 1 inch pieces |
8 ounces whole wheat penne or 8 ounces rigatoni pasta or 8 ounces fusilli |
1/2 cup freshly grated parmesan cheese |
1/4 teaspoon salt, to taste |
fresh ground pepper, to taste |
Directions:
1. Bring a large pot of lightly salted water to a boil for cooking the pasta.
2. Cook bacon in a large nonstick skillet over medium heat, stirring often, until crisp, 3 to 5 minutes.
3. Transfer to a paper towel.
4. Pour off fat and add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes.
5. Add garlic, and crushed red pepper; cook, stirring for 30 seconds.
6. Return the bacon to the pan and add broth and squash; bring to a simmer.
7. Cover and cook for 10 minutes.
8. Add chard and stir to immerse.
9. Cover and cook until the squash and chard are tender, about 5 minutes.
10. Meanwhile, cook pasta until tender, 8-10 minutes or according to package directions.
11. Drain and return to the pot.
12. Add the squash mixture.
13. Parmesan, salt and pepper; toss to coat.
14. Serve immediately.
15. For vegetarian variation: Substitute vegetable broth for chicken broth and 4 ounces cubed smoked tofu for the bacon.
16. Step 2, heat 2 tsp olive oil in skillet.
17. Add tofu and cook, stirring until lightly browned, 3-5 minute.
18. Transfer to plate.
19. Add onion to pan and continue with the recipe.
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