8 oz. penne or rigatoni, cooked and drained
2 tbsps olive oil
1/2 onion, chopped
4 oz. mushrooms, sliced
2-3 cloves garlic, finely minced
large bunch of Swiss chard, stems removed and coarsely chopped
1/2 c. red or white wine, or chicken stock
1 cup crushed tomatoes
1/2 tsp red pepper flakes
2 tbsps pine nuts, lightly toasted
salt and pepper to taste

Heat the oil in a large skillet and sauté the onion until clear. Add the mushrooms and cook for a couple of minutes. Add the garlic and stir for 30 seconds. Add crushed tomatoes, wine or stock, red pepper and salt and pepper. Bring to a simmer. Add the chopped Swiss chard and pine nuts. Continue cooking until chard wilts. Immediately add cooked pasta. Toss to coat. Serve immediately with freshly grated parmesan, romano or asiago cheese.
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I've made this a couple of times this week and it's really good. The amounts given in the recipe can vary - i mean, what is a "large" bunch of Swiss chard? :) Dh wanted more mushrooms the second time i made it. I used the chicken broth in those little cardboard containers, and since i had no pine nuts, i threw in some sunflower seeds. Enjoy!