2 tbsp. olive oil
1 lb. mushrooms, halved
3 cloves garlic, minced
2 lg. tomatoes, chunked
3/4 c. sliced green onion
2/3 c. white wine
1/2 c. packed Italian parsley and/or basil leaves
Salt & pepper to taste
8 oz. pasta (penne, orecchiette, rotelle or spaghetti), cooked & drained
Parmesan cheese (opt.)

Heat oil in large skillet over medium high heat; saute mushrooms and garlic, tossing occasionally for 4 minutes. Add wine; bring to a boil. Boil until wine is reduced by half. Stir in tomatoes, onions and herbs; beat until hot. Remove from heat; season with salt and pepper. Serve over hot pasta; sprinkle with cheese, if desired. Makes 4 servings.