- 8 ounces bow tie pasta, uncooked
- 1/2 pound fresh mushrooms, sliced
- 1/2 cup sliced green onions
- 2 garlic cloves, minced
- 1 tablespoon butter or stick margarine
- 1 tablespoon olive or canola oil
- 2 pounds plum tomatoes, peeled seeded and chopped
- 1/4 cup minced fresh basil
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup shredded Parmesan cheese
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, onions and garlic in butter and oil for 5 minutes or until tender. Add tomatoes; cook, uncovered, over medium heat for 10 minutes or until tender, stirring occasionally. Stir in the basil, parsley, salt and pepper; cook 2-3 minutes longer. Drain pasta; top with tomato mixture and Parmesan cheese.