Mushroom Pasta 1-2-3

4 to 5 plum tomatoes 2- (8-ounce) packages fresh sliced mushrooms

3 garlic cloves, minced 3 tablespoons olive oil

2/3 cup dry white wine ¾ cup sliced green onions

½ cup firmly packed fresh basil leaves ¾ teaspoon salt

¾ teaspoon cracked pepper 8 ounces spaghetti, cooked

¼ cup grated Parmesan cheese

Cut plum tomatoes into chunks and set aside. Sauté mushrooms and garlic in hot oil in a large skillet 4 minutes or until tender. Add wine, and bring to a boil; boil, stirring occasionally, 6 minutes or until mixture is reduced by half. Stir in tomato chunks, sliced green onions, and next three ingredients; cook stirring occasionally, just until thoroughly heated. Spoon over cooked spaghetti, and sprinkle with Parmesan cheese. Yield: 4 servings. Elizbeth Schmidt, Deltona, Fl. (So. Living)

Aug 97