Greenhouse Tomato and Pasta Toss

The best dishes are often the simplest. In the time it takes to cook the pasta, the sauce is ready.

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Servings: 4

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  • 8 oz (250 g) uncooked capellini, vermicelli or spaghettini
  • 1/2 cup (125 mL) butter
  • 1 cup (250 mL) sliced fresh Ontario Mushrooms
  • 1 Ontario Onion chopped
  • 1 clove garlic, minced
  • 2 Ontario Greenhouse Tomatoes, seeded and diced
  • 1/4 cup (50 mL) chopped fresh Ontario Parsley
  • Salt and pepper
  • Grated Parmesan cheese


In saucepan, cook pasta according to package directions.  Meanwhile, in a large skillet, melt butter; sauté mushrooms, onion and garlic until tender.  Drain pasta; return to saucepan.  Add vegetable mixture, tomatoes and parsley; toss to combine.  Season to taste with salt, pepper and Parmesan cheese.

Nutritional information

1 Serving:

  • Protein: 8.5 grams
  • Fat: 24.0 grams
  • Carbohydrates: 48.5 grams
  • Calories: 444
  • Fibre: 3 grams