2 tbsp. olive oil
1 lb. mushrooms, halved
3 cloves garlic, minced
2/3 c. white wine
2 lg. tomatoes, cut into 3/4" chunks
3/4 c. sliced green onions
1/2 c. packed Italian parsley and/or basil leaves; salt & cracked black pepper to taste
8 oz. penne, orecchiette, rotelli or spaghetti paste, cooked as pkg. directs & drained
Grated Parmesan cheese (opt.)

Heat oil in a large skillet over medium high heat; saute mushrooms and garlic, tossing occasionally, for 4 minutes. Add wine, bring to a boil and cook until wine is reduced 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 4 servings.