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Penne Squash

A home-style Penne Squash made with Extra Virgin Olive Oil, Garlic Minced, Vegetable Broth, Freshly Grated Parmesan Cheese, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tsp
• 3 clove
• 1 1/2 cup
• 1 lb
• 1/2 cup
• 1/4 tsp

Method (preview)

1. 1

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

2. 2

   Heat oil in a large nonstick skillet over medium heat.

3. 3

   Add tofu and cook, stirring, until lightly browned, 3 to 5 minutes.

4. 4

   Transfer to a plate.

5. 5

   Add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes.

6. 6

   Add garlic and crushed red pepper; cook, stirring, for 30 seconds.

7. 7

   Return the tofu to the pan and add broth and squash; bring to a simmer.

8. 8

   Cover and cook for 10 minutes.

9. 9

   Add chard and stir to immerse.

10. 10

    Cover and cook until the squash and chard are tender, about 5 minutes.

11. 11

    Meanwhile, cook pasta until just tender, 8 to 10 minutes or according to package directions.

12. 12

    Drain and return to the pot.

13. 13

    Add the squash mixture, Parmesan, salt and pepper; toss to coat.