- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 (8 ounce) package sliced baby bella or white mushrooms
- 1/2 teaspoon salt
- 1 (24 ounce) jar Prego® Creamy Vodka Sauce
- 1/2 (16 ounce) package farfalle pasta, cooked and drained
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil leaves
- Heat the oil in a 10-inch skillet over medium heat. Add the garlic, mushrooms and salt and cook until the mushrooms are tender, stirring occasionally.
- Stir the sauce in the skillet and cook until the mixture is hot and bubbling. Add the farfalle and cheese and toss to coat. Sprinkle with the basil.