> 1 (9 oz) pkg fresh fettuccine
> 1 celery stalk
> 2 tbsp olive oil
> 1 cup diced onion
> 1/2 cup diced carrot
> 1 tbsp minced garlic
> 1 (8 oz) can sliced mushrooms, drained
> 1 (14.5 oz) can diced tomatoes
Prepare the pasta according to package directions. Meanwhile, chop the celery. Heat 2 tbsp olive oil in a heavy bottom skillet and sauté the onion, carrot, celery, and garlic. Add the mushrooms and tomatoes and continue to cook over low heat. Season with salt (in moderation) and pepper, to taste.
Drain the pasta and divide among 4 bowls. Top each bowl with the mushroom-tomato sauce.
Garnish with fresh herbs and Parmesan cheese.