½ pound linguini or spaghetti pasta
2 tablespoons butter
½ red onion, thinly sliced
1 bunch Swiss chard, cut into thin strips
½ teaspoon salt
¼ cup shredded parmesan cheese
Fresh ground pepper

In a large pot, bring about 8 cups water to a boil. Add 1 tablespoon salt to the boiling water and then add the pasta. While the pasta is cooking, in a large sauté pan, heat the butter and onion. Cook the onion for about 2-3 minutes and add the Swiss chard and ½ teaspoon salt. Toss the chard and onion together and add 2 tablespoons of white wine or water. Place a lid on the pan and allow the chard to steam for 2-3 more minutes. When the pasta is done, drain the water and add the pasta to the chard. Toss together with half of the parmesan cheese and then portion out into serving bowls, topping with the remaining cheese and fresh ground pepper.