Whole Wheat Pasta with Braised Winter Squash & Greens
.
Yield
4 servingsPrep
15 minCook
20 minReady
42 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | teaspoons |
olive oil
or other vegetable oil |
|
| 4 | ounces |
tofu
smoked and cubed |
|
| 1 | large |
onions
chopped |
|
| 4 | cloves |
garlic
or to taste, minced |
|
| 1 | pinch |
red pepper flakes
|
*
|
| 1 ½ | cups |
stock
vegetable, or other broth |
|
| 1 | pound |
butternut squash
peeled and cut into 3/4-inch cubes |
|
| 1 | bunch |
kale
or collard, or swiss chard, stems removed, leaves cut into 1-inch pieces |
*
|
| 8 | ounces |
pasta, penne
or rigatoni or fusilli, whole wheat |
|
| ⅓ | cup |
Parmesan cheese
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8.8 | ml |
olive oil
or other vegetable oil |
|
| 115.6 | ml/g |
tofu
smoked and cubed |
|
| 1 | large |
onions
chopped |
|
| 4 | cloves |
garlic
or to taste, minced |
|
| 1 | pinch |
red pepper flakes
|
*
|
| 355 | ml |
stock
vegetable, or other broth |
|
| 453.6 | g |
butternut squash
peeled and cut into 3/4-inch cubes |
|
| 1 | bunch |
kale
or collard, or swiss chard, stems removed, leaves cut into 1-inch pieces |
*
|
| 231.2 | ml/g |
pasta, penne
or rigatoni or fusilli, whole wheat |
|
| 79 | ml |
Parmesan cheese
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Directions
Bring a large pot of water to boil for cooking pasta.
Add oil in a large nonstick skillet over medium heat.
Stir in smoked tofu and cook, stirring, until lightly browned, about 4 minutes.
Transfer to a plate and set aside.
Stir onion into the pan, cook, stirring often, until softened and golden, about 3 minutes.
Stir in garlic and crushed red pepper, cook, stirring, for about 40 seconds to 1 minute.
Return the tofu to the pan and add broth and squash, bring to a simmer.
Cover and cook for 10 minutes.
Stir in greens and cook until immerse.
Cover and cook until the squash and greens are tender, 4 to 6 minutes.
At the same time, cook pasta until just tender, about 9 minutes according to package directions.
Drain and return to the pot.
Stir in the squash mixture, Parmesan, salt and pepper to taste.
Toss until evenly coated.
