3 tablespoons olive oil
1/2 tablespoon minced garlic
4 mushrooms (diced)
1 green onion (diced)
2 - 4 (depending on size) roma tomatoes (quartered)
3 fresh basil leaves (diced)
Heat the oil
in a small non-stick omelet pan. Add remaining ingredients and
sauté. Serve over pasta. One serving.