8 oz. Rigatoni
1 tbsp. oil
1/2 lb. mushrooms
1/4 c. chopped onions
1 c. fresh basil leaves, finely chopped
2 tbsp. Parmesan cheese
1 clove garlic

Cook and drain pasta. In a separate skillet heat onion, oil and mushrooms until tender. Add in rest of ingredients; mix. Pour over pasta. Serve.