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. Source: EatingWell Magazine, Fall 2004

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Put a large pot of water on to boil for cooking pasta.

    Advertisement
  • 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.

Nutrition Facts

377 calories; 6.9 g total fat; 2.2 g saturated fat; 9 mg cholesterol; 810 mg sodium. 742 mg potassium; 66.1 g carbohydrates; 9.8 g fiber; 7 g sugar; 16.1 g protein; 16580 IU vitamin a iu; 48 mg vitamin c; 47 mcg folate; 218 mg calcium; 3 mg iron; 104 mg magnesium;

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0