Penne With Braised Squash Greens Recipes

PENNE WITH BRAISED SQUASH & GREENS

Steps:

• Bring a large pot of lightly salted water to a boil for cooking the pasta.
• Cook bacon in a large nonstick skillet over medium heat, stirring often, until crisp, 3 to 5 minutes.
• Transfer to a paper towel.
• Pour off fat and 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 bacon 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 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.
• Serve immediately.
• For vegetarian variation: Substitute vegetable broth for chicken broth and 4 ounces cubed smoked tofu for the bacon.
• Step 2, heat 2 tsp olive oil in skillet.
• Add tofu and cook, stirring until lightly browned, 3-5 minute.
• Transfer to plate.
• Add onion to pan and continue with the recipe.