PASTA WITH FRESH TOMATOES AND MUSHROOMS

This is a budget-friendly recipe I make in the summer when we have fresh basil and tomatoes.  It's a nice light summer entree.  If you prefer, use whole grain spaghetti in place of bow ties.

 8 ounces whole grain bow tie pasta (farfalle)

3 cups chopped fresh tomatoes

1/3 cup thinly sliced fresh basil

2 cloves garlic, minced, divided

1 tablespoon red wine or balsamic vinegar

salt and fresh ground pepper

8 ounces fresh mushrooms, sliced

2 tablespoons olive oil

1/2 cup shredded mozzarella or 1/4 cup grated Parmesan cheese (opt.)

Combine tomatoes, basil, half the garlic, vinegar, and salt and pepper in a bowl.  Let set at room temperature for flavors to blend.  Meanwhile, cook pasta according to package directions.  Keep warm.  Heat oil in a skillet.  Saute mushrooms, adding garlic the last minute or two of cooking.  Salt if desired.  Top pasta with tomato mixture, mushrooms, and cheese, if desired.  Makes 4 servings.