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Penne With Silverbeet, Red Onion, Tomato, And Portobello Mushroom Recipe

by Global Cookbook

Ingredients

1 bn Silverbeet, stems removed, and leaves sliced into thin ribbons 1/2 x Red onion, sliced (up to 1) 1 x Portobello mushrooms, cut into large chunks (you could use regular mushrooms as well) (up to 2) 1 x Roma tomatoes, diced (up to 2)

Little water, wine, balsamic vinegar or possibly vegie broth for moistening     Salt and pepper to taste     Cooked penne     Nonfat parmesan cheese (optional, but very good)

Directions

1. Spray a nonstick skillet or possibly wok with cooking spray, Heat to medium-high.
2. Add in onions and mushrooms, and saute/fry until onions start getting soft. Add in silverbeet, and saute/fry until it starts to wilt. Add in a bit of liquid to moisten (if necessary). Add in tomatoes, stir until heated thru (they should collapse a bit and add in to the sauce). Season with salt and papper, and toss with cooked penne and parmesan. Serve immediately.

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