8 oz. uncooked bow tie pasta
1/2 lb. fresh mushrooms, sliced
1/2 c. sliced green onions
2 garlic cloves, minced
1 tbsp. butter or stick butter
1 tbsp. olive or canola oil
2 lb. plum tomatoes, peeled, seeded and chopped
1/4 c. minced fresh basil or 4 tsp. dried basil
2 tbsp. minced fresh parsley
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. shredded Parmesan cheese

Cook pasta according to package directions.

Meanwhile, in a large nonstick skillet, sauté the mushrooms, onions and garlic in butter and oil for 5 minutes or until tender. Add tomatoes; cook, uncovered, over medium heat for 10 minutes or until tender, stirring occasionally. Stir in the basil, parsley, salt and pepper. Cook 2 to 3 minutes longer. Drain pasta; top with tomato mixture and Parmesan cheese.

Yield: 4 servings.