Tomato-Mushroom Pasta

Submitted by Colbys Mom

"A fantastic and easy dinner."

 

• Ready In: 1hr
• Ingredients: 7
• Serves: 4

ingredients

• 4 tablespoons unsalted butter
• 1⁄2 cup chopped shallot
• 1 lb assorted wild and domestic mushroom, thinly sliced
• 1 lb vine-ripe tomatoes, seeded,diced
• 1 teaspoon chopped rosemary
• 1⁄4 cup sun-dried tomato packed in oil, sliced into small pieces
• 3⁄4 3/4 lb bucatini pasta or 3/4 lb perciatelli, cooked

directions

1. In large nonstick skillet, melt butter.
2. Add chopped shallots; cook until softened, 3 minutes.
3. Add assorted mushrooms; saute until tender, 8 minutes.
4. Add tomatoes, rosemary, 3/4 tsp salt and 1/4 tsp pepper; saute until tomatoes are softened, 3 minutes.
5. In large pasta bowl, place 3/4 lb freshly cooked pasta; add sauce; toss to mix well.
6. Serve with grated Parmesan cheese, if desired.