This is a great summer recipe using summer squash, Swiss chard and whole wheat pasta. You can make this vegetarian by using vegetable stock instead of chicken stock.

Summer Squash are harvested when immature and the rind is still tender and edible. The name “summer squash” refers to the inability to store these squashes for long periods of time, unlike winter squashes.

Summer squashes include: Cousa squash, Yellow crookneck squash, Yellow summer squash, Zucchini


4 slices reduced-fat center-cut bacon, chopped
1 cup onion, choppedPenne with Braised Squash & Greens
3 cloves garlic, minced
crushed red pepper, to taste
1 1/2 cups low-sodium chicken broth
1 pound summer squash, peeled and cut into 3/4-inch cubes
1 small bunch 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 salt
1/4 teaspoon Freshly ground pepper

1. Bring a large pot of lightly salted water to a boil for the pasta.

2. Cook bacon in a large nonstick skillet over medium heat, stirring often, until crisp, about 5 minutes. Set bacon aside.

3. Pour off fat and add onion to the pan; cook, stirring often, until they become translucent, 2 to 3 minutes.

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

5. Return the bacon to the pan and add chicken broth and squash; bring to a simmer. Cover and cook for 10 minutes.

6. Add chard and stir to immerse. Cover and cook until the squash and chard are tender, about 5 minutes.

7. Meanwhile, cook pasta according to package directions. Drain and return to the pot.

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

Makes 4 servings.

Per serving: 201 calories; 6.37 g fat (2.99 g sat); 15.4 mg cholesterol; 25.8 g carbohydrate; 13.22 g protein; 4.63 g fiber; 696.11 mg sodium.