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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
center bacon	2	ounces	chopped cut reduced fat	50.4333	0.0	11.22	0.2833
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
red pepper flake	1	pinch	crushed	50.4333	0.0	11.22	0.2833
chicken broth	1 1/2	1/2	reduced sodium	-	-	-	-
butternut squash	1	lb	peeled cut	204.1168	53.025	4.5359	0.4536
swiss chard	8	cups	stemmed cut	54.72	10.7712	5.184	0.5760000000000001
rigatoni pasta	8	8		50.4333	0.0	11.22	0.2833
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
salt	1/4	teaspoon		-	-	-	-
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.