Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Penne with Braised Squash & Greens

:  Fall 2004, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4.4 (25 votes)

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.


READER'S COMMENT:
"Love this recipe! Except, instead of braised squash I add spinach. "
Penne with Braised Squash & Greens Recipe

Makes: 4 servings, 1 3/4 cups each

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | Low saturated fat | Heart healthy | High calcium | High fiber | High potassium |

View Our Nutrition Guidelines »

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
  • 8 ounces whole-wheat penne, rigatoni or fusilli
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste

More Healthy Recipe Ideas

You Might Also Like

Preparation

  1. Put a large pot of water on to boil for cooking pasta.
  2. 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.
  3. 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

Per serving: 386 calories; 5 g fat ( 2 g sat , 1 g mono ); 18 mg cholesterol; 63 g carbohydrates; 16 g protein; 9 g fiber; 660 mg sodium; 755 mg potassium.

Nutrition Bonus: Vitamin A (340% daily value), Vitamin C (80% dv), Calcium (25% dv), Potassium (22% dv).

Carbohydrate Servings: 4

Exchanges: 4 starch, 1 vegetable, 1 medium-fat meat, 1/2 fat


More From EatingWell

Recipe Categories

Health & Diet Considerations
High calcium
High fiber
High potassium
Low cholesterol
Low saturated fat
Heart healthy
Servings
4
Preparation/ Technique
Braise/Stew
Saute
Meal/Course
Dinner

Season
Fall
Winter
Style/Theme
Budget
Everyday favorites
Vegetarian
Type of Dish
Main dish, vegetarian
Pasta
Ethnic/Regional
Italian
Mediterranean
Ease of Preparation
Moderate
Total Time
45 minutes or less
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
Fall 2004
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner