Penne with chard, red onion, tomato, and portobello mushroom
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Chard, stems removed, and leaves sliced into thin ribbons |
| ½ | 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) | ||
Directions
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@...> on Feb 17, 1997.
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