Rigatoni with Braised Squash & Swiss Chard
extramundane approach
This is a immense summer method using summer squash, Swiss chard and whole wheat pasta. You can make this vegetarian by using vegetable stock instead of chicken carry.
Summer Squash are harvested when childlike and the rind is still dinghy and edible. The baptize "summer squash" refers to the inability to store these squashes as a service to prolonged periods of convenience life, in contrast with winter squashes.
Summer squashes include: Cousa squash, Yellow crookneck squash, Yellow summer squash, Zucchini
Ingredients:
4 slices reduced-tubbiness center-excise bacon, chopped
1 cup onion, chopped
3 cloves garlic, minced
crushed red scatter, to taste
1 1/2 cups bellow-sodium chicken broth
1 pound summer squash, peeled and prepare into 3/4-inch cubes
1 young group together Swiss chard, stems removed and cut into 1-inch pieces
8 ounces whole-wheat rigatoni
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon marinated
1/4 teaspoon Freshly base mottle
1. Bring a strapping pot of lightly salted water to a furuncle to the pasta.
2. Cook bacon in a large nonstick skillet over medium heat, stirring frequently, until crinkly, at hand 5 minutes. assault bacon aside.
3. Pour off fat and sum onion to the pan; cook, stirring habitually, until they behove translucent, 2 to 3 minutes.
4. Add garlic and crushed red pepper; cook, inspiriting, on 30 seconds.
5. replacing the bacon to the mien and add chicken broth and squash; bring to a become quiet. lid and cook over the extent of 10 minutes.
6. tot up chard and stir to dunk. take responsibility and cook until the squash and chard are tender, in all directions 5 minutes.
7. Meanwhile, cook pasta according to bundle directions. Drain and return to the pot.
8. amplify the squash mixture, Parmesan, piquancy and dot; toss to coat. carry out forthwith.
Makes 4 servings.
Per serving: 201 calories; 6.37 g pudginess (2.99 g sat); 15.4 mg cholesterol; 25.8 g carbohydrate; 13.22 g protein; 4.63 g fiber; 696.11 mg sodium.
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