Penne With Braised Squash & Greens

• 2 ounces center-cut reduced-fat bacon, chopped
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 pinch crushed red pepper flakes
• 1 12 cups reduced-sodium chicken broth
• 1 lb butternut squash, peeled and cut into 3/4 inch cubes
• 8 cups swiss chard, stemmed and cut into 1 inch pieces
• 8 ounces whole wheat penne or 8 ounces rigatoni pasta or 8 ounces fusilli
• 12 cup freshly grated parmesan cheese
• 14 teaspoon salt, to taste
• fresh ground pepper, to taste

1. Bring a large pot of lightly salted water to a boil for cooking the pasta.
2. Cook bacon in a large nonstick skillet over medium heat, stirring often, until crisp, 3 to 5 minutes.
3. Transfer to a paper towel.
4. Pour off fat and add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes.
5. Add garlic, and crushed red pepper; cook, stirring for 30 seconds.
6. Return the bacon to the pan and add broth and squash; bring to a simmer.
7. Cover and cook for 10 minutes.
8. Add chard and stir to immerse.
9. Cover and cook until the squash and chard are tender, about 5 minutes.
10. Meanwhile, cook pasta until tender, 8-10 minutes or according to package directions.
11. Drain and return to the pot.
12. Add the squash mixture.
13. Parmesan, salt and pepper; toss to coat.
14. Serve immediately.
15. For vegetarian variation: Substitute vegetable broth for chicken broth and 4 ounces cubed smoked tofu for the bacon.
16. Step 2, heat 2 tsp olive oil in skillet.
17. Add tofu and cook, stirring until lightly browned, 3-5 minute.
18. Transfer to plate.
19. Add onion to pan and continue with the recipe.

center, onion, garlic, red pepper, chicken broth, butternut squash, swiss chard, whole wheat penne, parmesan cheese, salt, fresh ground pepper

Taken from www.food.com/recipe/penne-with-braised-squash-greens-100600 (may not work)