1 tbsp. olive oil
1 lb. mushrooms, halved
2/3 c. white wine
2 lg. tomatoes, cut into 3/4 inch chunks
2/3 c. sliced green onions
1/2 c. packed Italian parsley and/or basil leaves
Salt and pepper to taste
8 oz. penne, rotelle, or spaghetti, cooked according to pkg. directions and drained
Grated Parmesan cheese

Heat oil in large skillet over medium high heat. Saute mushrooms tossing occasionally for 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. Makes 4 servings. Easy.