2 tbsp. olive oil
1 lb. fresh mushrooms, halved
3 cloves garlic, minced
2/3 c. white wine
2 lg. tomatoes, cut into 3/4 inch chunks
3/4 c. green onions, sliced
1/2 c. Italian parsley or basil leaves, packed
Salt & cracked black pepper
8 oz. penne, orecchiette, rotelle or spaghetti pasta, cooked as directed on pkg.

Heat oil in large skillet over medium-high heat, saute mushrooms and garlic, tossing occasionally, 4 minutes. Add wine, bring to boil and reduce wine by half. Stir in tomatoes, onions and herbs, heat just until hot. Remove from heat. Season with salt and pepper. Serve over hot pasta. Sprinkle with cheese if desired. Makes about 4 servings.