6 ounces Penne or other tubular pasta
1 ½ ounces Chard
¼ teaspoons dried hot red pepper flakes
1 small onion
¼ cup heavy cream, or milk but will be a bit watery
2 teaspoons butter
¼ teaspoon nutmeg
2 tablespoons grated Parmesan
Fill a 4 quart kettle three fourths full with salted water and bring to a boil for pasta Chop chard into ¼ inch wide pieces and finely chop separately red pepper flakes and onion. In a 12 inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 15 minutes. Add Swiss chard and cook, stirring 15 minutes until tender. While chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to chard mixture with red pepper flakes, cream and nutmeg and cook, stirring 1 minute. Remove skillet from heat and stir in Parmesan, salt and pepper to taste.