Penne with Braised Squash Greens
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 ½ 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
- ½ cup freshly grated Parmesan cheese
- ¼ teaspoon salt, or to taste
- Freshly ground pepper, to taste
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