Pasta with Pesto, Tomatoes and Mushrooms

Recipe Directions

8 ounces short pasta, such as rigatoni
2 teaspoons olive oil, plus more as needed
1 cup chopped onion
8 ounces sliced button mushrooms
1/2 cup grape tomato halves*
2 tablespoons Classic Basil Pesto, or more to taste
1/2 cup shaved Parmesan cheese

Cook pasta according to package directions.

Meanwhile, heat oil on medium in a 12-inch, nonstick skillet. Peel and coarsely chop onion, adding it to skillet as you chop. Add mushrooms to skillet and cook until liquid is released, about 5 minutes. Stir frequently. Meanwhile, cut tomatoes in half, and set aside. When mushrooms are done, remove skillet from heat, and set aside.

Drain cooked pasta into a colander, shaking to remove as much water as possible, and pour pasta back into cooking pot. Add all vegetables to pot with pasta. Add pesto and Parmesan, and stir and toss well to coat pasta. Add a bit more olive oil, 1 teaspoon at a time, if needed to keep pasta from clumping together. Serve at once.

* Cooking Notes

Cherry tomatoes can be used.

Commercially prepared pesto can be used. If using homemade pesto that has been frozen, let it sit on the counter to thaw while cooking pasta, or place in refrigerator overnight.