Whole Wheat Pasta with Braised Winter Squash and Greens

• 1 3/4 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 1/2 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
• 13 cup parmesan, parmigiano-reggiano cheese, grated
• 1 x salt to taste
• 1 x black pepper freshly ground, to taste

1. Bring a large pot of water to boil for cooking pasta.
2. Add oil in a large nonstick skillet over medium heat.
3. Stir in smoked tofu and cook, stirring, until lightly browned, about 4 minutes.
4. Transfer to a plate and set aside.
5. Stir onion into the pan, cook, stirring often, until softened and golden, about 3 minutes.
6. Stir in garlic and crushed red pepper, cook, stirring, for about 40 seconds to 1 minute.
7. Return the tofu to the pan and add broth and squash, bring to a simmer.
8. Cover and cook for 10 minutes.
9. Stir in greens and cook until immerse.
10. Cover and cook until the squash and greens are tender, 4 to 6 minutes.
11. At the same time, cook pasta until just tender, about 9 minutes according to package directions.
12. Drain and return to the pot.
13. Stir in the squash mixture, Parmesan, salt and pepper to taste.
14. Toss until evenly coated.

olive oil, onions, garlic, red pepper, stock vegetable, butternut, collard, pasta, parmesan, salt, black pepper

Taken from recipeland.com/recipe/v/whole-wheat-pasta-braised-winte-51555 (may not work)