PENNE WITH SWISS CHARD
Serves 4.

1 lb	penne or other tubular pasta
3 lb	Swiss chard
1/2 tsp	dried hot red pepper flakes
1	medium onion, quartered and finely sliced
4 tsp	butter
2	cloves garlic, minced
1/2 c	heavy cream
1/2 tsp	freshly grated nutmeg
1 oz	freshly grated Parmesan, about 1/2 c.

Seperate the chard leaves and stems. Slice the stems and chop the
leaves, keeping them seperate.

In a large heavy skillet or pot cook onion and garlic in butter
over moderate heat, stirring occasionally, until golden brown, about
5 minutes.  Add chard stems and cook, stirring, 10 minutes, or until
almost tender. Add chard leaves and cook, covered 5 minutes more.

While chard mixture is cooking, cook pasta in boiling water and
drain. 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 and salt and pepper to taste.