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.