Penne With Chard, Red Onion, Tomato, And Portobello Mushr
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | 1 | Servings | |
INGREDIENTS
| 1 | Chard, stems removed and | |
| leaves sliced into thin | ||
| ribbons | ||
| 1/2 | Red onion, sliced up to 1 | |
| 1 | Portobello mushrooms, cut | |
| into large chunks you | ||
| could use regular | ||
| mushrooms | ||
| as well up to 2 | ||
| 1 | Roma tomatoes, diced up to | |
| Little water, wine balsamic | ||
| vinegar or vegie broth | ||
| for | ||
| moistening | ||
| Salt and pepper to taste | ||
| Cooked penne | ||
| Nonfat parmesan cheese | ||
| optional but very good |
INSTRUCTIONS
2 Spray a nonstick skillet or wok with cooking spray, Heat to medium-high. Add onions and mushrooms, and saute till onions start getting soft. Add chard, and saute till it starts to wilt. Add a bit of liquid to moisten (if necessary). Add tomatoes, stir till heated thru (they should collapse a bit and add to the sauce). Season with salt and papper, and toss with cooked penne and parmesan. Serve immediately. Posted to fatfree digest V97 #001 by Asha Dornfest <asha@ashaland.com> on Feb 17, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 6330
Calories From Fat: 2543
Total Fat: 282.6g
Cholesterol: 2972.2mg
Sodium: 2367.8mg
Potassium: 8943.7mg
Carbohydrates: 20.3g
Fiber: 1.6g
Sugar: 2.2g
Protein: 871.3g