Name: Penne with Chard, Red Onion, Tomato, and Portobello Mushroom
Ingredients: 1 bn 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 2); Little water, wine, balsamic vinegar or vegie broth for moistening; Salt and pepper to taste; Cooked penne; Nonfat parmesan cheese (optional, but very good)

CATEGORY	CUISINE	TAG	YIELD
Dairy	Sami		1	Servings

INGREDIENTS

1	bn	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 2)
		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

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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