Tomato-Mushroom Pasta

A fantastic and easy dinner.

• Ready In: 1 hr
• 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 lb  fusilli or 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.