Braised Squash & Greens Penne
Prep Time: 20 minutes Cook Time: 20 minutes
Yields: 4 (1 cup) servings
2 tsp Olive oil
4 oz Smoked tofu-cubed
1 lbs Butternut squash, peeled and diced into 3/4 inch cubes
1/2 ea Small onion-diced
1 tsp Minced garlic cloves
2 oz Cut fresh spinach leaves
11/2 cups Vegetable broth
1/2 cup Grated parmesan cheese
1 pinch Salt and pepper
1 pinch Crushed red pepper
8 oz Penne pasta (uncooked)
In a medium sauce pan on high heat, cook pasta until tender. Drain and set aside.
In a medium to large sauce pan on high heat, add olive oil. Simmer oil until oil is hot.
Add onions, garlic and tofu. Sauté onions and garlic until transparent. Add vegetable stock to deglaze pan.
Add squash. Cook until tender but not mushy.
Add pasta and spices. Simmer for 3 to 5 minutes.
Stir in fresh spinach. Continue to cook until spinach is wilted.
Place pasta on a large serving platter. Garnish with parmesan cheese. Serve hot.
Calories: 235 Fat: 5.5 grams Carbs: 24.5 grams