Balsamic Farfalle

This recipe can be done with any pasta but I recommend that is not too thick and comparable in size to the onions and tomatoes you'll be using.

Serves 4

1 medium red onion, cut in half and then cut into thin slices
1/2 cup cherry tomatoes (larger ones should be cut in half)
1/2 cup thinly sliced button mushrooms
3 cloves garlic (thinly sliced)
2 tablespoons butter
1 tablespoon olive oil
1/4 cup balsamic vinegar
1 teaspoon brown sugar (if tomatoes aren't sweet)
1 tables spoon fresh basil (cut into ribbons)
Parmesan cheese
1/2 lb cooked farfalle pasta

In a deep skilled, melt butter into oil over a medium heat. Add all veggies and saute until fork tender (some tomatoes will pop and that is fine). Turn the head down to low and add balsamic vinegar & sugar, simmer until balsamic vinegar is slightly reduced and add cooked pasta. Stir in basil and parm. cheese to taste.